Chocomole Mousse
10 Minutes • 4 ramekins
Picture a Tuscan villa at sunset, the table set with rustic charm, and a bowl of this rich, creamy Chocomole Mousse. Made with ripe avocados, sweet Medjool dates, and Dilettoso’s Choc-o-lotta mix, it’s a dessert that feels like a luxurious escape to the Italian countryside, where chocolate dreams come true.
What you need
- 1 Cup Choc-o-lotta Dilettoso Amore Mix
- 4 Medjool dates, pitted and coarsely chopped
- 3 Medium and Ripe Avocados
- 1 Cup Unsweetened Almond Milk or Milk of Choice
- 1 Tablespoon Coconut Oil
Hot Hot Hot
How to do it
- SOAK dates in 1 cup hot water until soft, 5 to 10 minutes. Drain.
- PROCESS the dates, avocados, milk of choice, and oil in a food processor until very smooth and creamy.
- ADD the Choc-o-lotta Dilettoso Mix and blend until smooth.
- REFRIGERATE until cold, for at least an hour.
- GARNISH with fresh raspberries, a pinch of sea salt and enjoy!
Did you make it?
Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
Avocados aren’t just savory; they’re rich in heart-healthy fats that make chocolate desserts luxuriously creamy without heavy cream. Paired with antioxidant-rich cocoa, this mousse is as nourishing as it is decadent.
