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.
- Yield: 4 Mousses
- 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
- 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
- In a food processor, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon, and a pinch of salt.
- Puree until creamy.
- Spoon the mousse into 4 small ramekins and chill for at least 1 hour.
- Remove the coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use.
- Use an electric mixer to whip the coconut cream until fluffy, 3 to 5 minutes.
- Add 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.
- Serve 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