Recipe: Yummy Chocolate Avocado Mousse Cake [No-Bake]

Chocolate Avocado Mousse Cake [No-Bake]. And if it's avocado cake, can you taste the avocado? By whipping avocado with melted chocolate, cocoa powder, vanilla, and salt you get an ultra-creamy, thick chocolate pudding of sorts. Avocado mousse cake consists of three layers.

Could not say this enough but avocado and chocolate are a great combo for dessert. A vegan avocado chocolate mousse cake sounded like a great idea. Instead of nuts I used sprouted buckwheat groats in the crust. You can have Chocolate Avocado Mousse Cake [No-Bake] using 14 ingredients and 13 steps. Here is how you cook it.

Ingredients of Chocolate Avocado Mousse Cake [No-Bake]

1. You need of 🥑 Crust base.
2. It's 60 g of digestive biscuit.
3. It's 40 g (3 tbsp) of butter, melted.
4. It's of 🥑 Avocado mousse.
5. You need 9 g (1 tbsp) of gelatin powder.
6. It's 45 ml (3 tbsp) of cool water.
7. Prepare 150 g of (2 qty) ripe avocados, pitted.
8. Prepare 15 ml (1 tbsp) of lemon juice.
9. You need 120 g (8 tbsp) of whole milk, divided into half.
10. You need 120 g (8 tbsp) of whipping cream, divided into half.
11. Prepare 54 g (1/4 cup) of granulated white sugar.
12. It's of 🥑 Chocolate ganache.
13. Prepare 50 g of dark chocolate, chopped.
14. You need 50 g of (3 tbsp+1 tsp) whipping cream, heated until hot.

They add a delicious crunchy base and come with a lot of nutritional advantages 🙂 The texture of this avocado chocolate mousse is out of this world! I wish my photos could show you how gorgeous it is. Healthy Chocolate Mousse: It was important for me to find a dairy-free alternative to mousse because I know a lot of people with dairy intolerance. The beautiful thing about this chocolate mousse.

Chocolate Avocado Mousse Cake [No-Bake] step by step

1. Https://youtu.be/hsByUh8SRKw.
2. Crust base: crush the biscuit with a food processor or simply put them in a ziploc bag and crush with a rolling pin..
3. Transfer the crumbs into a small bowl and pour melted butter in. Stir until well combined..
4. Transfer into a cake ring or spring-foam pan. Spread evenly and press them firm onto the bottom. Store in the fridge..
5. Avocado mousse: bloom the gelatin powder by sprinkling it on top of the cool water. Let it sit for at least 5 minutes before using..
6. Scoop avocado flesh into a food processor or blender. Add lemon juice and 4 tablespoons (60 g) of milk. Blend until smooth. Set aside..
7. In a pot, heat 4 tablespoons (60 g) of milk and 4 tablespoons (60 g) of cream. Cook until it reaches 80°C (176°F) or hot to the touch but not boiling. Remove from heat. Stir in the bloomed gelatin until it is fully dissolved..
8. Stir in the avocado mixture then set aside..
9. In a large bowl, whip the rest of the whipping cream along with sugar until thickened..
10. Fold and mix the whipped cream into avocado mixture. Then pour mixture onto the prepared crust base. Smooth the top with an offset spatula if needed. Cover and store in the fridge overnight or for at least 6 hours..
11. (The next day) Chocolate ganache: Pour heated cream over the chocolate. Let it sit and melt for 3 minutes. Then stir slowly until mixture is silky and smooth..
12. Pour chocolate ganache over the mousse cake. Spread it evenly by tilting the cake..
13. To unmold the cake, firstly heat the sides of pan with a hair dryer. We can also wrap it with a hot towel. This will help to release the cake from its mold. Slice and best served while it is cold..

Return the avocado chocolate mousse cake to the freezer and take it out about half an hour before you want to eat it. Keep in mind this is a mousse cake. It will be very soft, creamy and rich so if you do want perfect slices you will have to keep it a bit more on the frozen side. Place in freezer while you prepare the chocolate mousse. For the Mousse: In a food processor, add all the mousse ingredients except for the bittersweet chocolate.

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