Avocado Chocolate Cream / Mousse

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

For the ground:

  • 40 g desiccated coconut
  • 20 g sweetener, here maple syrup
  • 10 g cocoa powder

For the cream:

  • 250 g avocado (s) (pulp), approx. 2 pieces
  • 250 g banana (s), ripe, approx. 2 medium-sized bananas
  • 40 g sweetener, here rice syrup
  • 30 g coconut oil, melted
  • 20 g cocoa powder
Avocado Chocolate Cream / Mousse
Avocado Chocolate Cream / Mousse

Instructions

  1. Mix all ingredients for the base together and distribute 2/3 of them on the base of the dessert glasses. Press the mass down a little. Set 1/3 of the crumbs aside for the topping.
  2. For the cream, put all ingredients except the cocoa powder in the blender and puree to a smooth cream. Spread half of the cream on the dessert glasses. Add the cocoa powder to the rest of the cream and puree. Spread the chocolate cream on the glasses. Sprinkle with the remaining crumbs and chill the dessert glasses for an hour.
  3. Notes: I love the green color of this dessert, which is why I only add a little cocoa powder to half of the cream. If you like, you can also take a little more cocoa powder and mix it with the whole cream. Due to the melted coconut oil and the cooling, the cream attracts and sets. The dessert can also be eaten immediately after preparation without coconut oil and then has a consistency like a pudding.

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