4th of JulyDark Chocolate Avocado Mousse with Coconut Cream
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Ingredients (12)
- 2 avocados, very ripe
- 4 ounces (125 grams) 70% cacao baking chocolate, melted
- ¼ cup (60 milliliters) unsweetened cocoa powder
- 6 tablespoons (90 milliliter) maple syrup
- ⅓ cup (75 milliliters) almond milk
- ½ teaspoon (2 milliliter) vanilla extract
- ¼ teaspoon (1 milliliter) cinnamon
- Sea salt
- 1 cup (250 milliliters) raspberries
Coconut Cream:
- 2 (14-ounce/414-milliliters) cans full-fat coconut milk, refrigerated overnight
- ⅓ cup (75 milliliters) powdered sugar, sifted
- A few drops of vanilla extract
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.
Instructions
- 1In a food processor, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon, and a pinch of salt.
- 2Puree until creamy.
- 3Spoon the mousse into 4 small ramekins and chill for at least 1 hour.
Coconut Cream:
- 1Remove the coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use.
- 2Use an electric mixer to whip the coconut cream until fluffy, 3 to 5 minutes.
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3Add 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. - 4Serve the mousse topped with a dollop of coconut cream and the raspberries.
Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio
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