Chocolate Avocado Mousse
I know what you are thinking... how on Earth could this possibly be something you would want to eat? However, I assure you that you even though the avocado is the star of the recipe, you won't even taste it. Avocados are high in fat (specifically mono-unsaturated fat) and this allows for the creamy, luscious texture. In addition to mouthfeel, fat in food is what carries flavor and what allows the cacao in the recipe to really sing.
INGREDIENTS
2 large, ripe avocados
½ c high quality cocoa powder (I love Valrhona)
½ c - ⅔ c coconut, oat or almond milk
¼ c maple syrup
1 tsp vanilla extract
½ tsp sea salt
Toasted coconut flakes, for garnish
Maldon salt flakes, for garnish
DIRECTIONS
Puree avocados and cocoa powder to a food processor until smooth.
Add ½ c milk of choice, maple syrup, vanilla, and sea salt and puree. If too thick, add in more milk.
Portion in serving cups and garnish with toasted coconut.
Serves 2-4
NOTES
This will keep in the refrigerator for about 1 week.
The coconut milk is much thicker than other plant-based milks so you will likely need more of it to get the right consistency.
You may use other sweeteners like brown rice syrup, honey or date syrup. Using granulated sweeteners will work as well but I like to let the pudding sit a while so that they dissolve and I can’t feel any graininess.
Consider garnishing with fresh, seasonal fruits instead of coconut flakes.