Chocolate And Avocado Mousse Recipe From Hugh Fearnley-Whittingstall

This mousse is great in pregnancy because it doesn't contain any raw egg.

by Hugh Fearnley-Whittingstall |

Preparation Time

35 minutes






For young babies, set aside some of the avocado on it's own and blend for a tasty puree for your little one.

Finger Food

Put scoops of the mousse onto a spoon and let your baby or toddler feed himself (warning: it could get messy!)


  • 2 very ripe, large avocados

  • 3 tablespoons cocoa powder

  • A good squeeze of lime juice, or more to taste

  • 3–5 tablespoons runny honey (or use agave syrup for babies under 1)


  • 200g strawberries, halved or thickly sliced

  • 1 tablespoon runny honey (or use agave syrup for babies under 1)

  • A good squeeze of lemon or lime juice

This rich, glossy chocolate mousse is delicious and perfect for toddlers and adults, especially if you're pregnant because the mousse doesn't contain raw egg. Serve with lightly macerated strawberries

  1. Combine the strawberries with the honey (or agave syrup if serving to children under one) and lemon or lime juice. (Don’t worry if the honey doesn’t seem to combine too easily at first.) Cover and leave for 20–30 minutes then, once the juices are starting to seep out of the berries, stir again and set aside until ready to serve.

  2. Meanwhile, to make the mousse, halve the avocados, remove the stones and peel, then put the flesh into a food processor. Add the cocoa powder, a good squeeze of lime juice and 3 tablespoons honey (or agave syrup). Process to a velvety, thick purée, then taste and add more honey (or agave syrup) or lime juice as you like.

  3. Scoop the mousse into small serving dishes, cover and chill for an hour or so. Serve with the honeyed strawberries and their juices spooned on top.

Recipe taken from River Cottage Light & Easy by Hugh Fearnley-Whittingstall (Bloomsbury, £25). Photography by Simon Wheeler.