Mexican Chocolate Avocado Mousse

Mexican chocolate has long paired cocoa with warm cinnamon and a whisper of chile heat. This silky mousse swaps dairy for ripe avocados, blended smooth with cocoa, cinnamon, and a pinch of cayenne for a rich, spiced dessert.

Serves 4 · 10 min prep

Estimate for one serving

• 180 cal
• 4g protein
• 12g carbs
• 15g fat

Every recipe here is free to read.

Ingredients

• 2 large ripe avocados
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp pinch of cayenne pepper
• 1/8 tsp pinch of sea salt

Instructions

1. 1Halve the avocados, remove the pits, and scoop the flesh into a food processor or high-speed blender.
2. 2Add the cocoa powder, powdered erythritol, almond milk, vanilla extract, cinnamon, cayenne, and sea salt.
3. 3Blend on high for 45 to 60 seconds, stopping once to scrape down the sides, until the mixture is completely smooth and glossy with no avocado chunks left.
4. 4Taste and adjust sweetness or spice; the cayenne should give a gentle warm finish without overpowering the chocolate.
5. 5If the mousse seems too thick, blend in an extra splash of almond milk until it reaches a soft, spoonable consistency.
6. 6Spoon the mousse into four small ramekins or glasses and smooth the tops with the back of a spoon.
7. 7Cover and refrigerate for at least 30 minutes so the flavors meld and the texture firms slightly.
8. 8Serve chilled; for a bakery-style finish dust lightly with extra cocoa or cinnamon just before eating.
9. 9The mousse keeps covered in the fridge up to 2 days and makes an easy keto dessert prep.