Easiest Way to Prepare Appetizing Chocolate Avocado Mousse Cake [No-Bake]

Chocolate Avocado Mousse Cake [No-Bake]. No bake cheese cake with no cheese #avocado #mousse. And if it's avocado cake, can you taste the avocado? By whipping avocado with melted chocolate, cocoa powder, vanilla, and salt you get an ultra-creamy, thick chocolate pudding of sorts.

This creamy, easy chocolate avocado mousse is the ultimate healthy Keto dessert. Here is how you cook that. Place in freezer while you prepare the chocolate mousse. You can cook Chocolate Avocado Mousse Cake [No-Bake] using 14 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Chocolate Avocado Mousse Cake [No-Bake]

1. Prepare of 🥑 Crust base.
2. It's 60 g of digestive biscuit.
3. You need 40 g (3 tbsp) of butter, melted.
4. It's of 🥑 Avocado mousse.
5. Prepare 9 g (1 tbsp) of gelatin powder.
6. Prepare 45 ml (3 tbsp) of cool water.
7. Prepare 150 g of (2 qty) ripe avocados, pitted.
8. It's 15 ml (1 tbsp) of lemon juice.
9. Prepare 120 g (8 tbsp) of whole milk, divided into half.
10. It's 120 g (8 tbsp) of whipping cream, divided into half.
11. Prepare 54 g (1/4 cup) of granulated white sugar.
12. You need of 🥑 Chocolate ganache.
13. You need 50 g of dark chocolate, chopped.
14. Prepare 50 g of (3 tbsp+1 tsp) whipping cream, heated until hot.

For the Mousse: In a food processor, add all the mousse ingredients except for the bittersweet chocolate. Pulse a few times until smooth. Using a double boiler, melt chocolate morsels. Return the avocado chocolate mousse cake to the freezer and take it out about half an hour before you want to eat it.

Chocolate Avocado Mousse Cake [No-Bake] step by step

1. Https://youtu.be/hsByUh8SRKw.
2. Crust base: crush the biscuit with a food processor or simply put them in a ziploc bag and crush with a rolling pin..
3. Transfer the crumbs into a small bowl and pour melted butter in. Stir until well combined..
4. Transfer into a cake ring or spring-foam pan. Spread evenly and press them firm onto the bottom. Store in the fridge..
5. Avocado mousse: bloom the gelatin powder by sprinkling it on top of the cool water. Let it sit for at least 5 minutes before using..
6. Scoop avocado flesh into a food processor or blender. Add lemon juice and 4 tablespoons (60 g) of milk. Blend until smooth. Set aside..
7. In a pot, heat 4 tablespoons (60 g) of milk and 4 tablespoons (60 g) of cream. Cook until it reaches 80°C (176°F) or hot to the touch but not boiling. Remove from heat. Stir in the bloomed gelatin until it is fully dissolved..
8. Stir in the avocado mixture then set aside..
9. In a large bowl, whip the rest of the whipping cream along with sugar until thickened..
10. Fold and mix the whipped cream into avocado mixture. Then pour mixture onto the prepared crust base. Smooth the top with an offset spatula if needed. Cover and store in the fridge overnight or for at least 6 hours..
11. (The next day) Chocolate ganache: Pour heated cream over the chocolate. Let it sit and melt for 3 minutes. Then stir slowly until mixture is silky and smooth..
12. Pour chocolate ganache over the mousse cake. Spread it evenly by tilting the cake..
13. To unmold the cake, firstly heat the sides of pan with a hair dryer. We can also wrap it with a hot towel. This will help to release the cake from its mold. Slice and best served while it is cold..

Keep in mind this is a mousse cake. It will be very soft, creamy and rich so if you do want perfect slices you will have to keep it a bit more on the frozen side. This easy chocolate cake has a crunchy Oreo crust and is topped with whipped cream and fresh raspberries. And it tastes even better than it looks. Chocolate avocado mousse from my Chilled Double Chocolate Torte. print this recipe!