A Keto Delight: Chocolate Mousse in Mini Avocado Boats

Allergens

Nuts (Almond Milk)

Ingredients

• 100g dark chocolate (85% or higher)
• 2 ripe avocados
• 4 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup coconut cream
• 1/4 cup erythritol or other keto
• friendly sweetener
• A pinch of sea salt
• Fresh raspberries for garnish

Instructions

1. Chop the chocolate into small, even pieces and place them in a heatproof bowl. Set aside.
2. Cut the avocados in half and remove the pit. Scoop out enough of the flesh to create a small well in each half. Keep the scooped out avocado flesh for later use.
3. Heat almond milk in a saucepan until just simmering, then pour it over the chopped chocolate. Allow it to sit for 2 minutes before stirring gently with a spatula until smooth and glossy. Add vanilla extract and mix well.
4. In a separate bowl, mash the remaining avocado flesh with coconut cream, erythritol, and a pinch of sea salt until creamy and smooth.
5. Combine the chocolate mixture with the avocado coconut blend, folding gently until well combined.
6. Divide the mousse into the prepared avocado boats, filling them to the brim. Garnish with fresh raspberries, if desired.

Chef’s Insight

The contrast between the cool avocado halves and the warm chocolate mousse evokes a sensual experience that tantalizes both the palate and the senses.

Notes

This recipe is not only a delightful indulgence but also an excellent source of essential nutrients for a ketogenic diet.