Best Avocado Mousse Recipes

BAKED CRAB CAKES WITH AVOCADO MOUSSE

Steps:

• Preheat oven to 375 degrees F.
• Pick through crabmeat to make sure it has no shells. Stir in mayonnaise and mustard. Add 1/4 cup of the bread crumbs, red and green jalapenos, thyme, chives, salt, and pepper and mix in thoroughly. Add the lemon juice and orange juice and stir to combine.
• Line a (1/2-cup) measuring cup with plastic wrap and pack cup with crab mixture. Pull plastic wrap so that molded crab mixture can be easily removed and place on a cookie sheet lined with waxed paper. Repeat until all of the mixture has been molded into cakes. Sprinkle 1/4 cup of bread crumbs on a plate and mix with olive oil. Sprinkle a little of this mixture on top of each crab cake. Bake for 10 to 12 minutes, or until golden brown. Serve over the salad and top with a dollop of avocado mousse.
• Place julienned carrots in a bowl of cold water (which will cause them to curl). Meanwhile, toss greens with sesame oil, lemon juice, and salt and pepper. Fill the bottom of a cocktail glass with a handful of the salad and top it with a few of the carrot strips. Place 1 crab cake on top of salad. Place citrus fruit wedges around crab cake, if desired. Repeat for remaining servings.
• Scrape the flesh of the avocado into a medium mixing bowl, discarding the skin and pit. Mash with a fork until moderately lumpy. Add cream, orange juice, and lemon juice and stir gently to combine. Season with salt and pepper, to taste, and stir until well mixed. Place a dollop of the mouse on top of each crab cake.

CHOCOLATE-AVOCADO MOUSSE

Steps:

• Place the chocolate chips 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.
• Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

AVOCADO MOUSSE

Steps:

• Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.

CHOCOLATE-AVOCADO MOUSSE

Steps:

• Place all ingredients in a blender; cover and process until smooth. Transfer to 4 dessert dishes. Refrigerate until serving, at least 2 hours.

AVOCADO AND SMOKED SALMON MOUSSE

Steps:

• Line a 4-cup round mold with plastic wrap. Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold. Chop the remaining salmon into 1/2-inch pieces and set aside. In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined. Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat. Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved. Remove from the heat and stir into the cream cheese mixture. Fold in the chopped smoked salmon and scallions. Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe. Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe. Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse. Cover with the plastic wrap and chill until firm, about 3 hours. To unmold, place the mold in a bowl of warm water for 10 seconds. Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate. Gently shake to release the mold and unwrap completely. Serve with toasted croutons or crackers.

AVOCADO AND CRAB MEAT MOUSSE

Steps:

• Split the avocados in half and remove and discard the pits. Cut away and discard the skins. Cut the flesh into cubes and put them in a bowl. Add the lemon juice and stir to coat the pieces so that they do not discolor. Set aside.
• In a small bowl, combine the gelatin and vinegar. When the gelatin is softened, scrape it onto the avocado.
• Put the avocado mixture and mayonnaise into the container of a food processor or electric blender and blend thoroughly. There should be about three cups.
• Scrape the mixture into a mixing bowl and add the salt, pepper, Tabasco sauce, mustard and anchovy paste. Blend thoroughly.
• Pick over the crab meat gently and carefully to remove all trace of shell and cartilage. Leave the lumps as large as possible. Add them to the avocado mixture and fold the crab meat in thoroughly.
• Brush a five-cup ring or decorative mold lightly on the inside with oil. Wipe out any excess oil.
• Pour and scrape the avocado and crab mixture into the mold. Smooth over the top. Cover and refrigerate overnight. Unmold and garnish the top, if desired, with a few tarragon leaves. Serve with tarragon sauce (see recipe).

CHOCOLATE AVOCADO MOUSSE

Steps:

• In a blender, combine the avocado, cocoa powder, almond milk, maple syrup, vanilla and salt. Blend on medium until completely smooth, scraping down the sides of the blender often. Increase the speed to high and blend about 30 seconds to lighten the mousse.
• Spoon into 2 serving glasses or cups. If you have the time, chill in the refrigerator until cold, about an hour. If not, enjoy right away with the toppings of your choice and garnish with Coconut Whipped Cream if desired.
• Remove the can of coconut milk from the refrigerator without shaking it. Open the can, scrape out the solidified coconut cream from the top and put it in a mixing bowl. (Save the liquid in the bottom of the can for a smoothie.) Whip the coconut cream with an electric mixer fitted with the whisk attachment on high until light and fluffy, 1 to 2 minutes. Add the vanilla and confectioners' sugar or other sweetener to taste. Whip again and serve.

MEXICAN CHOCOLATE-AVOCADO MOUSSE WITH MEZCAL WHIPPED CREAM

Steps:

• For the mousse: Gently warm the almond milk in a small saucepan. Add the chocolate and cook, stirring, until melted. Remove from the heat and set aside to cool to room temperature.
• In a blender, add the cocoa powder, agave, chile de arbol, vanilla, salt and avocados, and puree until silky smooth. With the motor on low speed, slowly add the melted chocolate mixture until fully incorporated. Pour the mixture into a large bowl or individual glasses or ramekins, cover with plastic wrap and refrigerate for at least 2 hours.
• For the whipped cream: Meanwhile, add the cream and agave to a large mixing bowl and whisk until lightly thickened and holding soft peaks. Mix in the mezcal and refrigerate until ready to use.
• Serve the mousse with dollops of the whipped cream.

SWEET AVOCADO MOUSSE

Steps:

• Halve and pit avocados and scoop flesh into a food processor. Add lemon juice, milk, sugar, and a pinch salt and puree until completely smooth. In a bowl beat cream until it just holds stiff peaks. Fold avocado mixture into whipped cream gently but thoroughly.

AVOCADO TUNA MOUSSE

Steps:

• Stir together the fat-free sour cream, creamy salad dressing, pickle relish, yellow mustard, and minced onion flakes in a bowl until well mixed. Add the drained tuna and mix well.
• Add the avocado in small amounts and stir gently, just enough to distribute the avocado without mashing. Chill before serving.

COCONUT TUNA TARTARE WITH AVOCADO MOUSSE

Steps:

• In a medium stainless mixing bowl combine the diced tuna, coconut, soy sauce, 1 tablespoon of the lime juice, rice wine vinegar, almonds, currants, vegetable oil, ginger, garlic, and sesame oil. Toss well and season with salt and pepper. Cover and refrigerate until ready to serve.
• Peel and halve the avocados and remove the pits. Give them a rough chop and place them in a small stainless mixing bowl. Add the remaining lime juice, cayenne, cumin, paprika, and olive oil. Mash the seasoned avocado with a sturdy whisk until creamy in texture and season with salt and pepper.
• To serve: Divide the avocado mixture equally into the bottom of 8 martini glasses. Separate the tuna into eight equal portions and spoon on top of the avocado.

AVOCADO CHOCOLATE MOUSSE WITH MACERATED BERRIES

Steps:

• Melt the chocolate in the microwave or over a double boiler. Set aside to cool slightly.
• Beat the egg whites until stiff peaks form; set aside.
• In a food processor fitted with the blade attachment, blend the avocados until very smooth, scraping down sides if necessary. Add the melted chocolate, agave, coconut milk, cocoa powder, vanilla and 1 teaspoon salt. Blend until smooth and uniform in texture, then transfer to a large bowl. Using a rubber spatula, fold in one-third of the egg whites to the chocolate mixture. Gently fold in the remaining two-thirds egg whites just until combined. Avoid over-mixing. Transfer the mousse to serving bowls and chill until set, at least 2 hours, depending on the size of the serving bowls.
• In a medium bowl, combine the strawberries, raspberries, sugar, orange zest, orange juice and a pinch of salt.
• To serve, top each bowl with some macerated berries, whipped cream and some orange zest.

AVOCADO MOUSSE WITH PAPAYA TOMATO RELISH

Steps:

• Make mousse:
• Lightly oil ramekins and line bottoms with wax paper or parchment, then oil paper.
• Quarter, pit, and peel 2 avocados. Purée avocado quarters with 1 tablespoon lemon juice, vitamin C, and salt in a food processor until smooth.
• Sprinkle gelatin over milk in a small heavy saucepan and let soften 1 minute. Heat over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes, then remove from heat. Add to avocado purée and blend until smooth.
• Halve, pit, and peel remaining avocado. Cut into 1/4-inch dice and toss with remaining teaspoon lemon juice in a small bowl. Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in avocado purée gently but thoroughly, then fold in diced avocado. Spoon mousse into ramekins, smoothing tops. Cover surface of each mousse with a piece of plastic wrap, then cover ramekins with plastic wrap. Chill mousse until set, at least 2 hours.
• Make relish:
• Whisk together vinegar, sugar (to taste), salt, and pepper in a bowl until sugar is dissolved, then stir in tomatoes, papaya, onion, and tarragon. Let stand at room temperature 1 hour (for flavors to develop).
• Unmold mousse by running a knife around edge of each ramekin, then invert each onto a plate, discarding paper. Serve with relish.

SMOKED TROUT AND AVOCADO MOUSSE IN ENDIVE

Steps:

• Pulse avocado with lemon juice until smooth. Season with salt and pepper. Transfer mousse to a pastry bag fitted with a small round tip. Pipe mousse into endive and flake trout onto them. Garnish with scallion.

AVOCADO SOUR CREAM MOUSSE

Steps:

• Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
• Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well.
• Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
• Run tip of a thin knife between mold and mousse. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, then invert mousse onto plate.

AVOCADO AND CILANTRO MOUSSE

Steps:

• Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray.
• Place the cilantro, green onions, cream cheese, salt, lime juice, and chile in a food processor and puree until smooth.
• Pour 1/4 cup water in a small bowl.
• Sprinkle the gelatin over the water and let it sit for a few minutes. Place the remaining 3/4 cup water in a small saucepan and bring to a boil. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved.
• Add the gelatin to the mixture in the food processor, pulsing until pureed and thoroughly blended. Pour the mixture into the prepared ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours. To unmold, fill a large container with very hot water. Dip the ramekins in the water for 1 minute. Run a small, sharp knife tip around the edge of each mousse. Unmold onto a platter. Let stand at room temperature for 20 minutes before serving. Serve with Crostini.
• Preheat a grill pan or charcoal grill. Using a pastry brush, brush the baguette slices with olive oil. Sprinkle with oregano and season with salt and pepper. Grill until golden, 2 to 3 minutes.

AVOCADO MOUSSE AND MELBA TOAST

Steps:

• Avocado Mousse.
• Place avocado flesh, lemon juice and worcestershire sauce in a food processor and process until smooth.
• Add mayonnaise and process until well combined.
• Transfer to a large bowl and stir through chives and tabasco.
• Whisk together gelatine and hot water until gelatine dissolves.
• Stir 1/4 cup of avocado mixture into gelatine.
• Return to avocado mixture, season to taste and mix well.
• Divide mixture between six slightly wet 1/2 cup moulds. Chill for 3 hours, until set.
• Invert onto serving plates and serve with melba toast.
• Melba Toast.
• Preheat oven to 180 degrees celsius.
• Remove crusts from sliced bread and cut into quarters (triangles are most attractive) and roll to flatten.
• Place on a baking tray and bake for 20 to 30 minutes, until crisp and golden.
• Can be made early in the day and stored in an air tight container ready for serving that night.

AVOCADO AND LIME DESSERT MOUSSE

Steps:

• Put everything in the food processor and blend until smooth, enjoy straight away in small glass bowls.

VEGAN-DIABETIC AVOCADO CHOCOLATE MOUSSE

Steps:

• Peel and pit the avocados. Dump avocados, coffee, cacao powder and agave nectar into a bowl and mix till smooth (use a hand mixer?). Add the stevia slowly to taste. Put in pretty serving bowls and chill. Really, it's that simple.

VEGAN CHOCOLATE AVOCADO MOUSSE RECIPE BY TASTY

Steps:

• Over a water bath or in the microwave, melt the dark chocolate.
• Then, place all of the ingredients listed above in a blender and blend until you get a smooth and enjoyable consistency.
• Pour pudding into separate bowls and leave in the fridge to set for 1-2 hours before serving.
• Serve topped with fresh berries and whipped cream (optional)
• Enjoy!