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.
- 2 avocados, very ripe
- 4 ounce 70% cacao baking chocolate, melted
- 1⁄4 cup unsweetened cocoa powder
- 6 tbl maple syrup
- 1⁄3 cup almond milk
- 1⁄2 tsp vanilla extract
- 1⁄4 tsp cinnamon
- sea salt
- 1 cup raspberries
- 2 can full-fat coconut milk, refrigerated overnight
- 1⁄3 cup powdered sugar, sifted
- a few drops of vanilla extract
In a food processor, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon, and a pinch of salt.
Puree until creamy.
Spoon the mousse into 4 small ramekins and chill for at least 1 hour.
Remove the coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use.
Use an electric mixer to whip the coconut cream until fluffy, 3 to 5 minutes.
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.
Serve the mousse topped with a dollop of coconut cream and the raspberries.