black forest espresso mousse

Do you ever have those days where you simply must have something chocolatey? Not necessarily a chocolate bar. But something chocolate. Rich. Dark. Creamy.

I had one of those days. But you know it's so hard to get that rich, dark, and creamy thing going when you can't eat dairy. It's almost impossible. 

But not completely impossible.

Do you want to know the secret to smooth and creamy goodness? Don't be freak out, okay? It's avocados. Yup. I know it sounds crazy, but they offer just the perfect creaminess to make this delightful mousse. You need to try it. If your avocados are good, I can promise you won't be disappointed!


It’s simple.

You just blend up the mousse ingredients to death, let them chill, whip up the espresso cream, let it chill, and blend up the cherries (and you actually don't need to let those chill). Then you assemble all the goodness and enjoy! It's so easy!

It's healthy.

Avocados are not only the perfect way to make your mousse creamy and amazing; they're also full of health fats that are essential to your diet. Just because it's delicious doesn't mean it's not really good for you! 

It's delicious.

Can I say it too many times? This stuff is so smooth and rich and yummmmmm! With a touch of espresso-y goodness and some sweet cherries on top. Ohhhh my!



Black Forest Espresso Mousse

Serves: 2-3

  • 1 avocado
  • 1/4 cup cocoa powder
  • 3 T maple syrup
  • 1/2 cup coconut cream
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • another 1/2 cup coconut cream
  • 2 T strongly brewed coffee, cooled
  • 3 T coconut palm sugar
  • 1 cup whole frozen sweet dark cherries
  • 2 T coconut palm sugar

In the bowl of a stand mixer, combine the avocado, cocoa powder, maple syrup, coconut cream, vanilla, and salt. Whip on high speed, occasionally scraping the edges, for about 5 minutes. Put the mixture into a piping bag and let chill in the refrigerator while you prep the rest of the recipe. 

Rinse and dry out the stand mixer bowl. Combine the other 1/2 cup of coconut cream, along with the coffee and coconut palm sugar. Make sure the coconut cream here is the hard stuff off the top of a chilled can of coconut milk. Again, whip on high speed, occasionally scraping the edges, for about 3 minutes. Place in the refrigerator. 

For the cherries, place them in a blender and chop them up, but don’t puree them. Stir in the coconut sugar by hand. 

Now to assemble! Using custard cups, small mason jars, or whatever cute container you desire, start with a spoonful of the cherry mixture. Then add a couple spoonfuls of the coffee cream. Now pipe the mousse on top. Drizzle with more coffee cream, top with some more cherry chunks, and optionally top it off with some dark chocolate pieces. 


Ali <3