Ingredients
-
2 oz (57 g) 85% dark chocolate, such as Lindt Excellence 85%, chopped
-
2 medium avocados, very ripe (about 270 g flesh), pitted and scooped
-
2 tbsp (11 g) unsweetened cocoa powder
-
1/2 cup (113 g) plain 2% Greek yogurt
-
2 tsp (13 g) pure maple syrup
-
1 tsp vanilla extract
-
1/2 tsp instant espresso powder (or 1 tbsp strong brewed coffee)
-
1/8 tsp fine salt
-
1/4 cup (36 g) almonds
-
Optional: 2 almond-flour crackers, halved, for tombstones
Allergens Contains: Milk (yogurt), tree nuts (almonds; almond-flour crackers if used). Many dark chocolates are made on shared equipment with milk, nuts, and soy — check your bar's label.
Instructions
-
1
Melt the chocolate in a small bowl in the microwave in 20-second bursts, stirring between each, until smooth and glossy. Let it cool for 2 minutes so it doesn't seize when it meets the cold yogurt.
-
2
In a blender or food processor, blend the avocado, cocoa, yogurt, maple syrup, vanilla, espresso powder, and salt for about 1 minute, scraping down the sides, until completely smooth with no green flecks. The avocado must be fully ripe — a firm one leaves a grassy taste and a grainy texture.
-
3
Pour in the melted chocolate and blend again until the mousse turns uniformly dark. Taste it: it should be deeply chocolatey and only gently sweet. If it tastes flat rather than bitter, a pinch more salt is the fix.
-
4
Divide among four small cups, about 125 g each, press plastic wrap onto the surface, and chill at least 2 hours, until firm enough that a spoon leaves a clean trench. Meanwhile, toast the almonds in a dry skillet over medium-low heat for 4 to 5 minutes, until fragrant and lightly golden, then chop them to fine crumbs.
-
5
To serve, scatter 1 tablespoon (about 9 g) of almond dirt over each cup and tuck in a cracker tombstone if using.
Meal Prep Tip
With plastic wrap pressed onto the surface, the mousse keeps 2 days in the fridge. The top can darken slightly where air touches it, so add the almond dirt just before serving to cover it and keep the crunch.
Storage & Food Safety
Keep refrigerated at 40°F or below and eat within 2 days. Don't leave out for more than 2 hours (1 hour above 90°F). For children under 4, skip the almond crumble or grind it to a fine powder, and leave out the cracker.
Make It Yours
Dairy-free
Use unsweetened plain soy yogurt and a dairy-free 85% bar. Protein stays within a gram or two of the original.
Nut-free
Swap the almonds for crushed roasted pepitas and skip the crackers. Similar protein and crunch, with about 1 g less fiber per serving.
Lower-sugar
Leave out the maple. Added sugar drops from about 4 g to 2 g per serving, all from the chocolate, which brings it within low-carb limits — but expect a noticeably more bitter mousse.
If you don't like avocado
Skip it and use 1 1/2 cups Greek yogurt total. You get a pudding-style texture with about 14 g protein per serving, but roughly 5 g less fiber.
Gluten-free
The mousse is naturally gluten-free. Check that the crackers are labeled gluten-free, or skip the tombstones and use a whole almond instead.
Nutrition
Per serving (about 125 g) — estimate, without the optional cracker tombstone, which adds about 10 calories and 15 mg sodium.
Calories
290
Net Carbs
9g
Total Carbs
18g
Fiber
9g
Total Sugars
5g
Added Sugars
4g
Protein
8g
Fat
22g
Saturated Fat
6g
Sodium
100mg
Nutrition pending review by our registered dietitian — estimate only. Not medical advice.
Keywords
DessertHigh FiberDark ChocolateAvocadoBlenderComplex-Carb
