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Yields1 Serving

 

 1 ripe Hass avocado
 23 tbsp of agave
 ½ cup of choose almond milk, soy or regular milk
 ½ tsp of vanilla extract
 ¼ tsp f ground cinnamon
 ¼ tsp of sea salt
 4 oz of 56% cacao baking chocolate, melted
 ¼ cup unsweetened cocoa powder
 Optional top with fruit such as raspberry or strawberry, chopped nuts, or coconut flakes

How To:

 

1

Cut avocado in half and remove the pit. Using a spoon, scoop out the flesh, and put in a blender or food processor. Add cocoa powder, agave, milk, vanilla, cinnamon, and sea salt.

2

How to melt the baking chocolate: bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the center of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove the bowl from heat (the residual heat will melt the rest).

3

After pouring the melted baking chocolate into the food processor/blender puree until creamy.

4

Taste and adjust for desired sweetness.

5

Spoon the mousse into a pastry bag. Using the star tip, pipe into small cups or ramekins

6

Top off with your favorite fruit, chopped nuts or coconut flakes

Coqui the Chef’s Tip Bits:
There are many types of avocados but Hass Avocados are creamy and great for this recipe. Make sure to always buy Hass avocados.

 

Category

Ingredients

 1 ripe Hass avocado
 23 tbsp of agave
 ½ cup of choose almond milk, soy or regular milk
 ½ tsp of vanilla extract
 ¼ tsp f ground cinnamon
 ¼ tsp of sea salt
 4 oz of 56% cacao baking chocolate, melted
 ¼ cup unsweetened cocoa powder
 Optional top with fruit such as raspberry or strawberry, chopped nuts, or coconut flakes

Directions

1

Cut avocado in half and remove the pit. Using a spoon, scoop out the flesh, and put in a blender or food processor. Add cocoa powder, agave, milk, vanilla, cinnamon, and sea salt.

2

How to melt the baking chocolate: bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the center of the pot, making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove the bowl from heat (the residual heat will melt the rest).

3

After pouring the melted baking chocolate into the food processor/blender puree until creamy.

4

Taste and adjust for desired sweetness.

5

Spoon the mousse into a pastry bag. Using the star tip, pipe into small cups or ramekins

6

Top off with your favorite fruit, chopped nuts or coconut flakes

Coqui the Chef’s Tip Bits:
There are many types of avocados but Hass Avocados are creamy and great for this recipe. Make sure to always buy Hass avocados.

Dark Chocolate Avocado Mousse