April 1st…..Hmmm…. April Fool’s Day…..Oh Yes….My mischievous little mind is thinking it might be quite the delight to substitute this Avocado Chocolate Mousse for my hubby’s Chocolate Dessert tonight? If every April Fools Joke was like this please prank me…please please please prank me with delicious Avocado Chocolate Mousse! Thank you Matt Kadey.
Avocado Chocolate Mousse
Avocado lends this no-fuss chocolate mousse a rich, creamy texture that will have you coming back for more. The secret is not to use avocados that are too hard or too soft, either of which will impart an overly strong avocado flavor. You could even try the same recipe using pumpkin puree or soft tofu. Garnish options include cocao nibs, shaved dark chocolate, raspberries, or coconut flakes.
2 large avocados, flesh scooped out
1 large ripe banana
? cup unsweetened cocoa powder
¼ cup coconut milk
¼ cup pure maple syrup
1 teaspoon grated orange zest
1 teaspoon vanilla extract or chocolate extract
½ teaspoon ground cinnamon
? teaspoon chili powder or cayenne powder (optional)
Pinch of sea salt
Place all the ingredients in a food processor or blender container and blend until smooth, scraping down the sides as needed. Serve immediately or the mousse can be placed in an airtight container in the refrigerator for up to 2 days.
To serve, place the mixture in serving bowls and garnish as desired.
Like what you see? Show them some sugar… Website