Easy entertaining: avocado chocolate mousse

Nobody wants to be stuck in the kitchen all day instead of at the party. These recipes are designed to pre-make, then share — buffet style.

Avocado Chocolate Mousse

Photography © Ben Dearnley
Extracted from Sweet Nourish by Louise Keats, published by Simon & Schuster Australia,
RRP $39.99.

Serves 6

  • 100g dark chocolate, broken into pieces
  • 400g avocado flesh (approximately 2-3 avocados)
  • ½ cup coconut cream
  • 3½ tbsp pure maple syrup
  • ⅓ cup raw cacao powder
  • Fresh raspberries, to serve
  • Whipped cream, to serve (optional)


Gently melt the chocolate, stirring occasionally, until completely melted and smooth. Set aside to cool slightly.

Scoop avocado flesh into a food processor or high-powered blender. Add coconut cream, maple syrup and cacao powder and process until almost smooth. Scrape down sides with a spatula and process until smooth. Add melted chocolate and process until combined. Scrape down sides with a spatula and process until smooth and creamy.

Transfer into 6 serving glasses or small bowls and serve topped with raspberries and whipped cream.

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