Avocado chocolate mousse is pure heaven, I fell in love with it from the moment I first made it years ago. But it’s time to update the basic recipe and add a salted caramel twist – because who doesn’t love salted caramel?
I’ve used a mixture of avocado and sweet potato for this recipe as, depending on where you get them from, the sweet potato can add an extra sweeter caramel-like element that compliments it perfectly. The mousse itself uses no sucrose-based sugars at all, as I prefer to use sweeteners like Natvia which are stevia-based where possible.
This is a great dessert to serve guests at a dinner party in fancy martini glasses.
1 medium ripe avocado (around 150g)
150g sweet potato
3 tbsp Natvia or other sweetener (adjust to taste)
4 tbsp cocoa/cacao powder
Pinch of salt
2 tbsp rice/date/coconut syrup (maple won’t work as it’s too runny)
Salt to taste
What to do:
- Peel and chop the sweet potato into small cubes and steam until super soft
- Place the avocado and sweet potato in a blender or food processor until smooth
- Add the sweetener, cocoa powder, and salt, blend again, and taste test
- For the salted caramel swirl just mix the syrup and salt to taste
- Either mix the caramel into the mousse, or swirl it through, leaving some to drizzle on top
- Serve topped with extra salted caramel sauce and fresh berries, or store in an airtight container for up to a week
This recipe post was sponsored by Natvia. As always all opinions and content remain my own.