Avocado Chocolate Mousse with Orange and Ginger

1st March 2021

This raw chocolate mousse, with added ginger and orange takes minutes to prepare, and is a fun way to use up avocados and any banana or orange in your fruit bags 

Serves: 4

2 ripe large avocado
2 medium banana
6 tbsp melted coconut oil
2+ tbsp maple syrup
Zest and juice of 1 orange
Ginger juice (from 1 Tbs fresh grated ginger)
1 tsp orange extract (optional - gives a stronger orange flavour)
½ cup unsweetened cocoa powder 
½ tsp ground cardamom
Pinch salt

  1. Place the avocado & banana flesh, coconut oil, maple syrup, orange juice (reserve zest till later) and ginger juice in a high-speed blender (or use a hand blender), and blend until a smooth mousse-like texture forms, and all the green of the avocado is dispersed. You may need to scrape down the sides with a spatula.
  2. Add in the cocoa, cardamom and salt and blend again until fully incorporated. Taste and add more sweetener if you think it needs it.  
  3. Chill in the fridge for at least 30 minutes until the coconut oil firms up the mousse. The texture should be like a decadent French pot au chocolat.
  4. Decorate with the orange zest and serve.


To get your ginger juice, grate a Tbs of ginger, place the gratings in some cheesecloth (or between your fingers) and squeeze out the juice. This is a great way of getting fresh ginger juice for your tea too.

Recipe by Ceri Jones