Chocolate Avocado Mousse Cake [No-Bake]. 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. Chocolate avocado mousse from my Chilled Double Chocolate Torte. print this recipe!

Also, just be glad I didn't make a recipe for avocado toast chocolate bars; because yes, such a thing is a real product you can buy. I love love love my chocolate cake recipe. It makes fabulous cupcakes, sheet cakes or layers cakes. You can cook Chocolate Avocado Mousse Cake [No-Bake] using 14 ingredients and 13 steps. Here is how you cook it.

Ingredients of Chocolate Avocado Mousse Cake [No-Bake]

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

But until I made this mousse cake, I have never baked it as a single layer. I finally chose the no-bake version as it is easier to prepare and the results are simply awesome. This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an oreo crust, is simply hard to resist.

Chocolate Avocado Mousse Cake [No-Bake] instructions

Https://youtu.be/hsByUh8SRKw.
Crust base: crush the biscuit with a food processor or simply put them in a ziploc bag and crush with a rolling pin..
Transfer the crumbs into a small bowl and pour melted butter in. Stir until well combined..
Transfer into a cake ring or spring-foam pan. Spread evenly and press them firm onto the bottom. Store in the fridge..
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..
Scoop avocado flesh into a food processor or blender. Add lemon juice and 4 tablespoons (60 g) of milk. Blend until smooth. Set aside..
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..
Stir in the avocado mixture then set aside..
In a large bowl, whip the rest of the whipping cream along with sugar until thickened..
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..
(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..
Pour chocolate ganache over the mousse cake. Spread it evenly by tilting the cake..
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..

Return the avocado chocolate mousse cake to the freezer and take it out about half an hour before you want to eat it. 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. It's a cream cheese chocolate mousse made with cocoa powder.. Vegan calcium recipe for fudge with chocolate avocado frosting.