Chocolate Coma Avocado Mousse/Pudding

Semi-sweet chocolate chips

Semi-sweet chocolate chips (Photo credit: Wikipedia)

Been doing some tweaking to the basic chocolate avocado mousse recipe with which I began (see previous post).  Think I’ve got it.  Now if you’re a health food purist, my tweaks may not be healthy enough for you though I don’t think there’s anything terrible in here.  But this is SO chocolate-y and yummy.  Because I’ve added a bit of extra liquid this is somewhere between mousse and pudding in texture.

The espresso and vanilla both bring out the dark chocolate flavor — you don’t much taste either one as itself but the rich flavor of chocolate is seriously enhanced.


  • 1/3 c. semi-sweet chocolate chips
  • 1 Tbs. instant espresso
  • 2 Tbs coconut oil
  • 1 tsp vanilla
  • 3-4 Tbs agave syrup (to taste; might want more than 4…; 2 leaves it bittersweet)
  • 2 medium avocados
  • 1 banana
  • 1/3 c. cocoa powder

Place first five ingredients (chocolate chips through agave syrup) in double boiler.  Heat until everything is melted, stirring regularly.  Put aside and allow to cool a bit.

Place avocados –minus peels and pits, however you do that*–with peeled banana and cocoa powder in food processor.

Pour somewhat cooled liquid mixture into food processor.  Process for 1-2 minutes, until smooth.

Place in  covered container and put in refrigerator for at least an hour.  This really needs that time in the fridge — doesn’t taste quite right until it’s had that time.

Makes about four servings unless you can’t stop eating…

* I halve it,, remove the pit, run a knife around the edges of all the halves and  fold the peels back to slide the avocado out.


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