No-Bake Avocado Mousse Cake with Chocolate Ganache
Layered icebox cake combining a buttered biscuit crust, creamy avocado mousse enriched with gelatin and whipped cream, and a glossy chocolate ganache top. Requires overnight chilling to set properly. Smooth, airy texture throughout with contrasting crunch from the base.
Ingredients
- 5 ½ oz biscuits, crusheddigestive biscuits1:1gluten-free option removes:wheat
- 6 ½ tbsp butter, melted
- ⅝ oz gelatin, powdered
- 6 tbsp water
- 12 oz avocado
- 1 cups milk, whole
- 1 cups whipped creamcoconut whipped cream1:1dairy-free removes:milkFull guide →
- ½ cups powdered sugar
- 4 oz chocolate, choppeddark chocolate1:1intensity varies by cocoa percentageFull guide →
- 7 tbsp whipped creamcoconut whipped cream1:1dairy-free removes:milkFull guide →
Instructions
- 1
Crush biscuits finely and combine with melted butter, then stir until evenly moistened.
- 2
Press mixture firmly into a 7.75" springform pan lined with baking paper and refrigerate until set, approximately 1 hour or longer.
- 3
Dissolve gelatin in water, stir, and set aside.
- 4
Blend avocado with 120 ml of the milk until smooth and set aside.
- 5
Heat remaining milk and 120 ml whipped cream without boiling, then remove from heat.
- 6
Add thickened gelatin to the hot mixture and stir until combined, then fold in the blended avocado.
- 7
Whip 120 ml whipped cream with powdered sugar until slightly thickened, then fold into the avocado mixture until fully combined.
- 8
Pour over the set crust and refrigerate overnight.
- 9
Heat 100 ml whipped cream, remove from heat, add chopped chocolate, and stir until melted and smooth.
- 10
Pour chocolate over the set mousse and refrigerate until firm, preferably overnight.
- 11
Remove from pan and serve.
Tips
Use ripe but not overripe avocados to avoid grittiness and discoloration.
Ensure all components are properly set between layers to prevent sinking or mixing.
Do not boil the milk and cream mixture to preserve the gelatin's setting ability.
Good to Know
Refrigerate covered up to 3 days. Do not freeze as mousse texture will degrade.
Entire cake can be assembled up to 2 days before serving. Add chocolate ganache no more than 1 day ahead.
Slice with a warm, wet knife between cuts to prevent sticking. Serve chilled.
Common Mistakes
Do not skip overnight chilling to avoid layers collapsing or mixing.
Do not use unripe or overripe avocado to prevent bitter or grainy texture.
Do not boil milk mixture to prevent gelatin from losing setting power.