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Dark Chocolate Avocado Mousse with Coconut Cream

My husband, Jack, isn’t the biggest fan of avocados. I prep this one while he’s not looking, and he’s yet to realize that this decadent chocolaty dessert is made from pureed avocado.

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Ingredients

number of servings
1
  • 2 avocados, very ripe Added to
  • 4 ounce 70% cacao baking chocolate, melted Added to
  • 14 Cup unsweetened cocoa powder Added to
  • 6 tablespoon maple syrup Added to
  • 13 Cup almond milk Added to
  • 12 teaspoon vanilla essence Added to
  • 14 teaspoon cinnamon Added to
  • sea salt Added to
  • 1 Cup raspberries Added to
  • 2 can full-fat coconut milk, refrigerated overnight Added to
  • 13 Cup powdered sugar, sifted Added to
  • a few drops of vanilla extract Added to
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Directions

10 min.
1. Step

In a food processor, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon, and a pinch of salt.

2. Step

Puree until creamy.

3. Step

Spoon the mousse into 4 small ramekins and chill for at least 1 hour.

4. Step

Remove the coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use.

5. Step

Use an electric mixer to whip the coconut cream until fluffy, 3 to 5 minutes.

6. Step

Add the powdered sugar and vanilla and mix again. _Variations: Add ½ teaspoon (2 mL) cinnamon, ½ teaspoon (2 mL) lemon zest, or a few drops of lemon oil.

7. Step

Serve the mousse topped with a dollop of coconut cream and the raspberries.

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