Black Forest cherry chocolate avocado mousse is so easy and has all the flavors of Black Forest Cake – in a healthy pudding! It’s rich creamy and absolutely delicious.
My parents made Black Forest cake a lot when I was a child. I have a fond nostalgia for it, a bit like the pop froth of Tiffany, the seminal angst film The Breakfast Club and the Lite Brite – from Milton Bradley.
Hurling the retro gateaux into the modern age, like a pie in the face of the present, I’ve added the chocolate and cherry flavours to the ever-popular avocado mousse.
You’ll love how easy this pudding is. Just whiz it all up!
You can’t taste the avocado (it’s masked by the stronger flavors of the cherry and chocolate) but it’s a healthy way to make the pudding wonderfully creamy.
This recipe is easy to veganize, or un-veganize, whatever you prefer. It’s National Vegetarian Week coming up, so it’s got me thinking…
When I was twelve my family lived in Canada and my parents ran a florist shop. On a winter’s day, I helped my mum to deliver flowers to a chicken abattoir. I saw some stuff. I became a vegetarian. A properly annoying self-righteous one if I remember correctly – like only a strong-minded, tenacious tween can.
Since then, I’ve had a few blips. I ate turkey in Turkey when I was 19 after my best mate Kat and I spent a few months travelling around the Mediterranean, living in treehouses and bruising our legs from dancing on tables. I couldn’t eat another falafel or Greek salad, so I tried a turkey sandwich and thought it was foul (boom boom, sorry). I ate poultry on and off for a few years. Then I stopped again.
Now I’m all about the vegetables.., especially in an avocado pudding!
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
Black Forest Cherry Chocolate Avocado Mousse
- 1 avocado
- ½ teaspoon vanilla extract
- 1 ½ tablespoons cocoa powder unsweetened
- 2 tablespoons honey or agave nectar
- Canned cherries in light syrup divided
- 1/3 cup (100ml) whipping cream or whipped coconut cream
- 1 teaspoon sugar
- Combine the avocado, cocoa and honey or agave plus 10 cherries in a blender or food processor and whiz until smooth. Chill in the fridge for a few hours, or in the freezer half an hour.
- For the topping, whip the cream (or chilled coconut cream) and sugar until thick. Top the chocolate mousse with cream and drizzle with cherries and juice. Serve chilled.