Chef Andrea’s recipe from today’s KATU Afternoon Live!

Chocolate Avocado Mousse


½ cup dark chocolate

4 very ripe avocados, peeled and pitted

½ cup agave nectar, or honey

½ cup unsweetened cocoa powder

1 tablespoon vanilla extract, or vanilla bean paste

¼ teaspoon salt


Melt dark chocolate on low over double boiler.

Place all of the ingredients in a food processor, including the melted chocolate.

Blend until smooth and creamy, scraping the sides of the bowl as necessary.

Spoon into glasses and refrigerate at least three hours (can be made one day in advance)

Garnish with Whipped Coconut Cream (see recipe below) or fresh berries.


Coconut Whipped Cream


1 each 13.5 oz can coconut milk (not coconut cream)

2 Tablespoons agave nectar, or honey

1 teaspoon vanilla extract, or vanilla bean paste


Chill the can of coconut milk in the refrigerator overnight.

Open can and scoop out just the fat cap into a bowl that will be used with a mixer.

Whip on high until the coconut milk is starting to look fluffy.

Add the agave nectar or honey and vanilla product.

Whip until it looks like whipped cream.

Place a dollop of the whipped cream on top of the mousse and garnish with toasted coconut or chocolate shavings if desired.