Who would guess what is behind the magnificence of this chocolate mousse? Like guests at a masquerade ball, this dessert disguises its true identity well. Its healthy avocado base blends into the richness of chocolate and coconut milk to everyone’s delight.

The mousse will top off our New Year’s Eve meal at Yasodhara Ashram. Surprise your family and friends with this easy-to-make treat too.

  1. Place the chopped chocolate in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
  2. Place the melted chocolate, avocados, brown rice syrup, cocoa powder, coconut milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed.
  3. Spoon into glasses and refrigerate for at least 3 hours, covered to prevent a skin from forming on the mousse (could be prepared 1 day ahead).
  4. Garnish with fresh raspberries and serve. Serves four.


  • 1/2 cup semisweet chocolate chopped finely
  • 4 very ripe (8 ounce) avocados, peeled and pitted
  • 1/2 cup organic brown rice syrup
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup coconut milk
  • 1 tablespoon pure vanilla extract
  • pinch sea salt
  • fresh raspberries, for garnish