Tahini Chocolate Avocado Mousse with Cardamom Whipped Cream is a simple dessert that you can dress up and impress everyone. And dare I say it’s healthy too??
Another recipe from our Jewchella Shabbat! I knew I wanted a simple dessert to not weigh us down (well, I paired it with chocolate rugelach too, duh), and to fit the theme. To me, avocados are the epitome of Jewchella. So versatile! So delicious! SO basic!
I’ve seen chocolate mousse made from avocados all over the internets and wanted to put my own spin on it. How would tahini pair with chocolate and avocado? Turns out, well. Very well. I’m impressed at how creamy and rich this tastes, thanks to buttery avocados. You could even make it vegan if you used vegan milk and chocolate, so all your friends can enjoy! (Unless they don’t like chocolate, in which case you should probably find new friends.)
I love this dessert for Sukkot too because you can make it ahead of time, and I topped mine with fresh seasonal figs and some sesame seeds as a nod to the tahini. But chocolate shavings would be delicious and simple too! Just don’t forget the cardamom whipped cream.
Anyhoo, I’ve been in Puerto Rico the last two weeks for my boyfriend’s job (and working on a secret update that I’ll share soon!) Still working on the blog and on ModernTribe, just poolside instead of San Francisco bay side. It’s a tough life. Have you been to PR? It’s a magical place! I’ll share some pics soon.
Look how creamy! You could eat right out of the food processor is as a pudding (just be careful of the blade.) I used date syrup as my sweetener, which I love with the tahini, but honey or sugar works too.
I’ve been putting a dash of cardamom in my homemade whipped cream for years and it’s SOO good. Takes it up a notch for very little effort.
Chill the tahini chocolate avocado mousse until ready to serve, top with whipped cream, figs, or whatever you like.
Come to mama.
- For Tahini Chocolate Avocado Mousse:
- 2 very ripe Haas avocados
- 4 ounces dark or semi sweet chocolate, melted
- ¼ cup cocoa powder
- ¼ cup milk (almond milk works, or whatever you've got!)
- ¼ cup date syrup or more to taste (You can use honey or sugar too, spray/grease the measuring cup with oil so date syrup or honey doesn't stick)
- ¼ teaspoon vanilla extract
- 2 tablespoons tahini paste
- Pinch of sea salt
- For Cardamom Whipped Cream:
- 1 cup chilled heavy whipping cream
- 1 tablespoon powdered sugar
- ½ teaspoon cardamom
- Optional: Figs, sesame seeds for topping
- In a food processor, combine the avocado flesh, melted chocolate, cocoa powder, milk, date syrup, vanilla, tahini paste and salt. Puree until all the ingredients are combined and creamy.
- Spoon the mousse into four small dishes/ramekins (you can even use wine glasses!) and chill for at least two hours.
- To make whipped cream, beat the cream with a hand mixer (start on low, work up to high speed) in a large bowl until soft peaks start to form. Add powdered sugar and cardamom, and whip until you have whipped cream!
- Top with whipped cream, figs and sesame seeds and serve!