Ingredients: |
Ingredients: 4 ounces chopped semisweet chocolate or chocolate chips (at least 60% dark about 1/2 cup plus 2 tablespoons
2 large ripe avocados (about 8 ounces each)
3 tablespoon unsweetened cocoa powder
1/4 cup unsweetened almond milk
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
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 cream coconut cream to keep vegan), chocolate shavings
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Directions: |
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 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, scoop them into a food processor fitted with a steel blade or use a high-powered blender. Add the melted chocolate, cocoa powder, almond milk, 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, strawberries, whipped cream or chocolate shavings.
The mousse can be stored in the refrigerator, covered for up to 1 week. |
This recipe for Avocado Chocolate Mousse, by 