Best 14 Avocado Mousse Recipes

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Looking for an irresistibly creamy and flavorful avocado mousse recipe? You've come to the right place! This article presents a variety of delectable avocado mousse recipes that are easy to follow and packed with rich, decadent flavors. Whether you're craving a sweet and tangy treat or a savory and satisfying snack, our collection of avocado mousse recipes has something for every palate. So get ready to embark on a culinary adventure and discover the perfect recipe to satisfy your avocado mousse cravings.

Let's cook with our recipes!

AVOCADO AND CRAB MEAT MOUSSE



Avocado And Crab Meat Mousse image

Provided by Craig Claiborne And Pierre Franey

Categories     pastas, salads and dressings, appetizer

Time 25m

Yield Six to eight servings

Number Of Ingredients 14

4 unblemished, ripe avocados, about 2 pounds
2 tablespoons lemon juice
1 envelope plain, unflavored gelatin
3 tablespoons white-wine vinegar
1 cup mayonnaise, preferably homemade
Salt to taste, if desired
Freshly ground pepper to taste
1/4 teaspoon Tabasco sauce
1 tablespoon Dijon-style mustard
1 teaspoon anchovy paste
1 pound lump crab meat
2 teaspoons corn, peanut or vegetable oil
Tarragon leaves for garnish, optional
Tarragon sauce (see recipe)

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).

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 32 grams, Carbohydrate 9 grams, Fat 39 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 535 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED CRAB CAKES WITH AVOCADO MOUSSE



Baked Crab Cakes with Avocado Mousse image

Provided by Food Network

Categories     appetizer

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 27

1 pound lump crabmeat
2 tablespoons mayonnaise
2 tablespoons spicy mustard
1/2 cup panko bread crumbs
1 teaspoon minced red jalapeno pepper
1 teaspoon minced green jalapeno pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped chives
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium lemon, juiced
1/2 medium orange, juiced
1 tablespoon olive oil
Salad, for serving, recipe follows
Avocado Mousse, recipe follows
2 small carrots, peeled and julienned
About 4 cups mixed greens, washed and dried
2 tablespoons sesame oil
1/2 medium lemon, juiced
Pinch salt
Pinch pepper
Citrus fruit wedges (oranges, blood oranges, grapefruits, and/or lemons), for garnish, optional
1 large avocado
1 tablespoon heavy whipping cream
1/2 medium orange, juiced
1/2 medium lemon, juiced
Salt and pepper

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



Chocolate-Avocado Mousse image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h15m

Yield four 3/4 cup servings or six 1/2 cup servings

Number Of Ingredients 7

1/2 cup semisweet chocolate chips, such as Ghirardelli
4 very ripe (8 ounce) avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
1/4 teaspoon fine salt
Fresh raspberries, for garnish

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.

CHOCOLATE-AVOCADO MOUSSE



Chocolate-Avocado Mousse image

I have rheumatoid arthritis and I follow a special diet to help manage the symptoms. This pudding is simple to make, tastes heavenly and helps reduce inflammation. I like it frozen, too. -Kelly Kirby, Mill Bay, Nova Scotia

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup refrigerated sweetened coconut milk
1/4 cup maple syrup
1/4 teaspoon vanilla extract
2 medium ripe avocados, peeled and pitted
1/4 cup baking cocoa

Steps:

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

Nutrition Facts : Calories 181 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 6g fiber), Protein 2g protein.

AVOCADO AND CILANTRO MOUSSE



Avocado and Cilantro Mousse image

Provided by Marcela Valladolid

Time 2h38m

Yield 6 to 8 servings

Number Of Ingredients 15

Vegetable oil cooking spray
1 1/2 bunches fresh cilantro, washed and dried, leaves picked off and reserved (about 2 1/4 cups loosely packed)
1 avocado
3 green onions, white and pale green parts only, thinly sliced
1 (8-ounce) package cream cheese, at room temperature
1 teaspoon salt
1 tablespoon fresh lime juice, from about 1 lime
1 serrano chile, stemmed, seeded, deveined, and roughly chopped
1 cup cold water, divided
2 (1/4-ounce) envelopes unflavored gelatin (recommended: Knox)
Crostini, for serving, recipe follows
1/2 baguette, thinly sliced
1/4 cup olive oil
1 teaspoon dried oregano
Salt and freshly ground black pepper

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.

CHOCOLATE AVOCADO MOUSSE



Chocolate Avocado Mousse image

Provided by Hannah Bronfman

Categories     dessert

Time 1h5m

Yield 2 servings

Number Of Ingredients 12

1 large ripe avocado, cut into chunks
1/4 cup natural cocoa powder
1/4 cup unsweetened almond milk
1/4 cup maple syrup or agave
1 teaspoon pure vanilla extract
Pinch of sea salt
Suggested toppings: chia seeds, cocoa nibs, shredded coconut, chopped mango, chopped pineapple and pomegranate seeds
Suggested toppings: chia seeds, cocoa nibs, shredded coconut, chopped mango, chopped pineapple and pomegranate seeds
Coconut Whipped Cream, recipe follows, for garnish, optional
1 can coconut milk, refrigerated overnight until well chilled
1 teaspoon pure vanilla extract
Confectioners' sugar or sweetener of choice, to taste

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.

Nutrition Facts : Calories 269 calorie, Fat 12 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 99 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Protein 3 grams, Sugar 28 grams

AVOCADO SOUR CREAM MOUSSE



Avocado Sour Cream Mousse image

Categories     Condiment/Spread     Dairy     Onion     Cocktail Party     Buffet     Lemon     Avocado     Summer     Chill     Sour Cream     Gourmet

Yield Makes 12 to 16 hors d'oeuvre servings, or about 3 1/2 cups mousse

Number Of Ingredients 11

2 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
1/2 cup cold water
2 firm-ripe California avocados (1 pound total), quartered, pitted, and peeled
1 1/2 cups sour cream
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon grated onion
1 teaspoon salt
1/4 teaspoon white pepper
Accompaniment: crackers
Special Equipment
a 3 1/2- to 4-cup ceramic, plastic, nonstick, or stainless steel mold

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 MOUSSE WITH PAPAYA TOMATO RELISH



Avocado Mousse with Papaya Tomato Relish image

Categories     Blender     Fruit     Tomato     Vegetable     Freeze/Chill     Papaya     Avocado     Summer     Chill     Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 19

For mousse
3 firm-ripe California avocados (1 1/2 to 1 3/4 lb total)
1 tablespoon plus 1 teaspoon fresh lemon juice
1 (500-mg) vitamin C tablet, crushed to a powder
1/2 teaspoon salt
1 1/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons whole milk
1/3 cup chilled heavy cream
For relish
3 tablespoons tarragon white-wine vinegar
1 to 2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 lb grape tomatoes, cut into 1/4-inch dice (1/2 cup)
1/2 lb papaya, peeled, seeded, and cut into 1/4-inch dice (1/2 cup)
2 tablespoons chopped red onion
1 teaspoon finely chopped fresh tarragon
Special Equipment
8 (3-oz) ramekins

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



Smoked Trout and Avocado Mousse in Endive image

Use a pastry bag to pipe the silky avocado mousse into the endive leaves for a beautiful presentation.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 20

Number Of Ingredients 6

1 Hass avocado
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
20 endive leaves
3 ounces flaked smoked trout
1 scallion, thinly sliced (for garnish)

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.

MEXICAN CHOCOLATE-AVOCADO MOUSSE WITH MEZCAL WHIPPED CREAM



Mexican Chocolate-Avocado Mousse with Mezcal Whipped Cream image

Provided by Guy Fieri

Categories     dessert

Time 2h45m

Yield 4 servings

Number Of Ingredients 11

1/3 cup almond milk
1 cup grated Mexican chocolate
1/2 cup cocoa powder
2 tablespoons agave nectar
1 teaspoon ground chile de arbol
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 ripe but firm avocados, halved, pitted and peeled
1 cup heavy whipping cream
1/3 cup agave nectar
1 tablespoon mezcal

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.

AVOCADO MOUSSE AND MELBA TOAST



Avocado Mousse and Melba Toast image

November issue of Australian Table Magazine. Looks like an elegant entree for a dinner party. Cook time is chill time for Mousse and cook time for melba toast combined. Believe you could do this in a larger mould and serve buffet style surrounded with melba toast, crackers and or fresh crispy vegetables.

Provided by ImPat

Categories     < 4 Hours

Time 3h45m

Yield 6 1/2 cup serves, 6 serving(s)

Number Of Ingredients 10

2 large avocados (or 3 small, peeled and seeded)
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 cup mayonnaise (whole-egg 300 grams)
2 tablespoons chives (snipped)
1/8 teaspoon Tabasco sauce (a dash)
3 teaspoons gelatin
1/4 cup water (hot 60ml)
salt and pepper (to taste)
12 slices bread

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.

Nutrition Facts : Calories 420.5, Fat 26.5, SaturatedFat 4, Cholesterol 10.2, Sodium 637, Carbohydrate 42.2, Fiber 6.6, Sugar 5.4, Protein 6.8

AVOCADO TUNA MOUSSE



Avocado Tuna Mousse image

This delicious, low fat, protein-packed tuna mousse is perfect for a healthy lunch or picnic take-along, especially if you love fresh avocados. Super-flavorful, it adds something extra to typical tuna! Serve cold with crackers or in lettuce cups.

Provided by Amanda G

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 ¼ cups fat-free sour cream
3 tablespoons low-fat creamy salad dressing (such as Miracle Whip Light®)
1 teaspoon sweet pickle relish
2 teaspoons yellow mustard
⅛ teaspoon dried minced onion
2 (5 ounce) cans tuna in water, drained
2 avocados, cut into 1/4-inch dice

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.

Nutrition Facts : Calories 344.7 calories, Carbohydrate 24.2 g, Cholesterol 35.3 mg, Fat 17.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 2.6 g, Sodium 243 mg, Sugar 7.6 g

AVOCADO AND LIME DESSERT MOUSSE



Avocado and Lime Dessert Mousse image

Luscious and creamy and very very good for you, what more could you want? Another great example of less being more.

Provided by robd16

Categories     Dessert

Time 2m

Yield 2-3 serving(s)

Number Of Ingredients 3

2 large ripe avocados, chilled
1 lime, juice of
5 tablespoons confectioners' sugar (icing sugar)

Steps:

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

AVOCADO MOUSSE



Avocado Mousse image

This recipe is from my mom, she said she got it from a lady at the church dinner she attended; and that it was real good and thought I would like to share with my friends on Just A Pinch! So here it is.

Provided by Pat Duran

Categories     Other Side Dishes

Time 10m

Number Of Ingredients 10

4 medium avocados
8 oz dairy sour cream
2 small onions, grated
2 Tbsp lime juice
2 Tbsp white worcestershire sauce
1 c mayonnaise
salt to taste
1 1/2 c hot water
1/2 c cold water
4 pkg knox unflavored geltine

Steps:

  • 1. Place scooped out avocado and remaining ingredients in a blender EXCEPT waters and gelatine. Sprinkle gelatine over the 1/2 cup of cold water and let set about 5 minutes; add this to the hot water and stir until dissolved. Blend into the avocado mixture. Pour into a ring mold that has been rinsed with cold water and refrigerate until set. Unmold on to lettuce leaves.

Tips:

  • For a creamier mousse, use ripe avocados.
  • Add a tablespoon of lemon juice or lime juice to prevent the avocado from browning.
  • If you don't have a food processor, you can mash the avocado with a fork until smooth.
  • To make a chocolate avocado mousse, add 1/4 cup of cocoa powder to the recipe.
  • To make a green tea avocado mousse, add 1/4 cup of matcha powder to the recipe.
  • Serve the mousse immediately, or chill it for later.

Conclusion:

Avocado mousse is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a good source of healthy fats, vitamins, and minerals, and it can be made in a variety of flavors. Whether you are looking for a light and refreshing dessert or a rich and decadent treat, avocado mousse is a great option.

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