Equipment
- Food Processor
Ingredients
PLANT BASED AVOCADO CHOCOLATE MOUSSE
- 2 Very ripe avocados
- 3/4 cup bittersweet or semisweet chocolate, melted ((I like to use a combination))
- 2 tbsp high quality cocoa powder
- 1/3 cup unsweetened almond or cashew milk, warmed
- 2 tsp instant espresso powder
- 1-2 tbsp real maple syrup
- 1 tbsp LoRann Oils Madagascar vanilla bean paste
- Pinch sea salt
OPTIONAL TOPPINGS
- coconut or cashew whipped cream
- raspberries for serving
- OLA Toast
Instructions
PLANT BASED AVOCADO CHOCOLATE MOUSSE
- In a food processor or high-speed blender, combine avocados, melted chocolate, cocoa powder, coconut cream, maple syrup to taste, espresso powder, vanilla extract and salt. Blend ingredients until smooth and creamy, approximately 2 minutes, stopping occasionally to scrape down the sides.
- Divide the mousse equally into four bowls or jars, and chill for at least one hour to get a more mousse-like consistency.
- Serve mousse cold with coconut whipped cream and OLA tossed raspberries, if desired.
Notes
This mousse is great to make ahead! Will store in the fridge for up to five days. Also freezes beautifully and can be enjoyed like ice cream or thawed to original mousse consistency.
