Avocado Chocolate Mousse
shared by Jennifer
Details:
-
PT10M
- Prep Time: 10 Minutes PT5M
- Cook Time: 5 Minutes PT15M
- Total Time: 15 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so tha
Ingredients:
- 4 ounces chopped semisweet chocolate — or chocolate chips, at least 60% dark, about 1/2 cup plus 2 tablespoons
- 2 large ripe avocados
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup Almond Breeze Unsweetened Almond Milk Cashew Milk Blend
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- Optional: 1–3 teaspoons light agave nectar — or maple syrup
- For serving: fresh raspberries — sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shaving
Directions:
- Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn.
- When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
- Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade or high-powered blender.
- Add the melted chocolate, cocoa powder, Almond milk Cashew milk blend, vanilla extract, and salt.
- Blend until very smooth and creamy, stopping to scrape down the bowl as needed.
- Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses.
- Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight.
- Serve topped with raspberries, cream, and chocolate shavings.