Hello, I am Jane. Today, we’re going to make chocolate avocado mousse cake [no-bake] recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Chocolate Avocado Mousse Cake [No-Bake] Recipe

Chocolate Avocado Mousse Cake [No-Bake] is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Chocolate Avocado Mousse Cake [No-Bake] is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook chocolate avocado mousse cake [no-bake] using 14 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Chocolate Avocado Mousse Cake [No-Bake]:

1. Make ready 🥑 Crust base
2. Prepare 60 g digestive biscuit
3. Make ready 40 g (3 tbsp) butter, melted
4. Take 🥑 Avocado mousse
5. Make ready 9 g (1 tbsp) gelatin powder
6. Take 45 ml (3 tbsp) cool water
7. Prepare 150 g (2 qty) ripe avocados
8. Prepare 15 ml (1 tbsp) lemon juice
9. Prepare 120 g (8 tbsp) whole milk, divided into half
10. Get 120 g (8 tbsp) whipping cream, divided into half
11. Get 54 g (1/4 cup) granulated white sugar
12. Take 🥑 Chocolate ganache
13. Prepare 50 g dark chocolate, chopped
14. Make ready 50 g (3 tbsp+1 tsp) whipping cream, heated until hot

Steps to make Chocolate Avocado Mousse Cake [No-Bake]:

1. Https://youtu.be/hsByUh8SRKw
2. Crust base: crush the biscuit with a food processor or simply put them in a ziploc bag and crush with a rolling pin.
3. Transfer the cbs into a small bowl and pour melted butter in. Stir until well combined.
4. Transfer into a cake ring or spring-foam pan. Spread evenly and press them firm onto the bottom. Store in the fridge.
5. 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.
6. Scoop avocado flesh into a food processor or blender. Add lemon juice and 4 tablespoons (60 g) of milk. Blend until smooth. Set aside.
7. 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.
8. Stir in the avocado mixture then set aside.
9. In a large bowl, whip the rest of the whipping cream along with sugar until thickened.
10. 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.
11. (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.
12. Pour chocolate ganache over the mousse cake. Spread it evenly by tilting the cake.
13. 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.

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