Chocolate avocado mousse

Did you know that chocolate originated in South America? This traditional chocolate dessert from Brazil contains a surprise healthy ingredient – avocado. Use very ripe avocados, it’s a great way to use up squishy ones from your fruit bowl. We promise – not one will realise that it’s in there!

As there are only a few ingredients in this simple dessert, you need to use the best quality chocolate and we LOVE Callebaut… it’s the chocolate that all the chefs in fancy restaurants use! We’re using the 54% callets, they are super easy to melt in the microwave (you don’t need a bain marie) and they are dark without being too dark and bitter – so kids and adults will both love this dessert.

And don’t forget to add a pinch of salt to any dessert, it really brings out the flavour.

For stockists of Callebaut call (02) 9669 2211

Watch us teach Simon and his kids this recipe on Kitchen Rescue on TenPlay

Chocolate avocado mousse


Cooked in10 minutes



• 250g (1 cup) avocado, very ripe (about 2 avocados)
• 4 dates, seeds removed
• ½ cup milk
• Pinch Maldon salt
• 1 vanilla pod, seeds scraped
• 120g Callebaut 54% milk chocolate callets
• 1 punnet raspberries


1. Scoop flesh out of avocado and place in opti chop blender, along with deseeded dates, milk, a pinch of Maldon salt, and vanilla seeds. Blend until very smooth.
2. Place chocolate callets in a small microwave proof bowl and heat for 1 minute on high. Remove, stir, and return to the microwave for 15 seconds at a time, stirring between each heat, until smooth.
3. Pour melted chocolate into the avocado mix, blend until smooth then spoon into 4 serving glasses.
4. Refrigerate for at least 30 minutes. Serve with fresh raspberries

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