Avocado Chocolate Mousse

Avocado Chocolate Mousse Parfait

This recipe has been provided to AEB as is by Avocados from Mexico


Yield: 9-10 servings


Avocado Mousse

  • 2-1/2 cups milk
  • 3 tbsp honey
  • 1-1/2 Avocados From Mexico
  • 6 each egg yolks
  • 10 tbsp sugar
  • 6 tbsp cornstarch
  • 1-1/2 tsp vanilla
  • 6 tbsp unsalted butter
  • 6 tbsp cut into small pieces
  • 2-1/2 cups heavy cream
  • 10 tbsp confectioners' sugar

Chocolate Mousse

  • 1 lb Semisweet chocolate
  • 8 oz Unsalted butter
  • 8 each egg yolks
  • 1-1/2 cups Heavy cream
  • 1 cup + 2 tbsp confectioners' sugar
  • 10 each egg whites room temperature


  • 1-1/2 cups Heath Bar crumbles
  • Avocados From Mexico cut into 3/8 cubes


  1. AVOCADO MOUSSE Combine the milk, honey and avocado in a nonreactive saucepot. Heat over medium heat to simmer. Use an immersion blender to blend the mixture to a smooth consistency. Combine the yolks with the sugar, cornstarch and vanilla. Temper the yolk mixture with a few ounces of the milk mixture. Add the yolk mixture to the milk, stirring constantly. The mixture will thicken to a pudding-like consistency. Off the heat, stir in the butter. Set aside to cool. Whip the cream to soft peaks. Add the confectioners' sugar and continue whipping to stiff peaks. Fold the whipped cream into the avocado mixture. Cover and keep refrigerated until use.
  2. CHOCOLATE MOUSSE In a double boiler, melt the chocolate with the butter. Stir the yolks into the chocolate, one at a time. Set aside to cool. Whisk the cream to soft peaks. Add 1/2 cup sugar and continue whipping to stiff peaks. Cover and keep chilled. Whisk the egg whites to foamy. Add the remaining sugar and continue to whip to stiff peaks. Fold the cream into the chocolate, then fold in the egg whites. Cover and keep chilled.
  3. INSTRUCTIONS FOR ONE 6-OUNCE SERVING Transfer the avocado and chocolate mousses to two separate pastry bags, each fitted with a 1/2-inch star tip. Pipe 1 ounce avocado mousse into the bottom of a glass serving dish or bowl. Sprinkle 1/2 tablespoon Heath Bar crumbles on the mousse. Pipe 1-1/2 ounces chocolate mousse over the avocado mousse. Repeat procedure with another layer of avocado mousse, Heath Bar crumbles and chocolate mousse. Finish with 1 ounce avocado mousse. Garnish with diced sugarcoated avocado. Serve chilled.

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