Chocolate Mousse by Dr Sue Shepherd

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A silky smooth delicious mousse without all the guilt!


  • 2 ripe avocadoes (480 g)
  • 3 teaspoons vanilla essence
  • 1½ cups gluten-free drinking chocolate
  • 2½ tablespoons maple syrup
  • strawberries or other fresh berries, to serve


  1. Cut the avocadoes in half and scoop out the flesh. Place in a food processor with the vanilla essence, drinking chocolate and maple syrup. Blend on high speed until well combined, and the mixture has a texture of a smooth paste.
  2. Divide among 6 bowls and refrigerate for 1 hour. Serve with strawberries or other fresh berries on top.


While this dessert is high in sugar and fat, it has been included as it is lower in saturated fat than traditional chocolate mousse. Enjoy as a special occasion treat.

Nutritional Analysis

Per serve: Energy 1215 kJ (325 Cal), protein 2.8 g, fat 19.5 g, saturated fat 4.7 g, carbohydrate 26.9 g, sugars 25.6 g, fibre 1.6 g, sodium 43 mg, GI low

WGF Diabetes

Recipe taken from Wheat and Gluten Free Diabetes by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Diabetes and the Gluten-Free Diet



You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.