AVOCADO CHOCOLATE MOUSSE
Avocado chocolate mousse isn't always just a healthy chocolate mousse; it is also one of the fine smooth dessert recipes you'll ever make! creamy, wealthy raw chocolate mousse made with avocado is a dairy-free, gluten-loose, paleo, delicate-sugar loose, vegan dessert that is super simple and tastes remarkable!
My first attempt at making chocolate mousse changed into the sort of utter disaster to which the manufacturers of reality cooking suggests ought to aspire. ben and i had been early in courting, and i wanted to wow him with a fancy home-cooked meal. chocolate mousse appeared like the correct dessert—it’s romantic, brilliant, and makes all of us sense unique. it seems that it’s also possibly now not the best dessert to make whilst you are in a hurry and your mixer is broken. if best this smooth uncooked avocado chocolate mousse were in my existence returned then!
Conventional chocolate mousse is persnickety. it requires a careful series of properly accomplished steps. components should start at positive temperatures, egg yolks tempered, double boilers hired, and egg whites whipped to peaks of perfection.
INGREDIENTS:
- 2 large ripe avocados (about 8 ounces each)
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup Almond Breeze Unsweetened Almondmilk Cashewmilk Blend
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 4 ounces chopped semisweet chocolate or chocolate chips, at least 60% dark, about 1/2 cup plus 2 tablespoons
- Optional: 1–3 teaspoons light agave nectar or maple syrup, OK to substitute pure maple syrup, though the flavor will change somewhat
- For serving: fresh raspberries sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings
INSTRUCTIONS:
- Area the chopped chocolate or chocolate chips in a microwave-safe bowl. microwave in 15-2d bursts, stirring between every and watching cautiously in order that the chocolate does no longer burn. when the chocolate is sort of absolutely melted, remove it from the microwave and stir until clean. set aside and let cool till just barely warm.
- Halve and pit the avocados, then scoop them into a meals processor geared up with a metallic blade or high-powered blender. upload the melted chocolate, cocoa powder, almondmilk cashewmilk mixture, vanilla extract, and salt. combo till very easy and creamy, preventing to scrape down the bowl as needed. flavor and add some teaspoons of agave if extra sweetness is favored. spoon into glasses. enjoy right away as a pudding, or for a thicker, mousse-like consistency, refrigerate till well chilled, 2 hours or in a single day. serve topped with raspberries, cream, and chocolate shavings.
Recipe Notes
the mousse can be saved inside the fridge, included, for up to 1 week.
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