“Venezuelan Choco-Avo Mousse Delight: A Paleo Dessert Experience”

Allergens

Eggs, Dairy (in chocolate)

Ingredients

• 1 ripe Hass avocado, pitted and peeled
• 4 oz dark chocolate (70% or higher), chopped
• 2 large free
• range eggs, separated
• 3 tbsp raw honey, divided
• 1 tsp pure vanilla extract
• A pinch of sea salt
• Fresh berries, for garnish
• Toasted coconut flakes, for garnish

Instructions

1. In a food processor or blender, combine the avocado and chocolate, and blend until smooth and creamy. Set aside.
2. In a double boiler, gently melt the chocolate, stirring occasionally until fully melted. Remove from heat and let cool slightly.
3. In a separate bowl, whisk together egg yolks, 2 tablespoons of honey, and vanilla extract. Gradually add this mixture to the chocolate avocado mixture while continuously mixing until well combined.
4. In another bowl, whip egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture.
5. Divide the mousse among six small dessert glasses or ramekins. Cover and refrigerate for at least 4 hours or overnight to set.
6. Before serving, top each mousse with a drizzle of honey and garnish with fresh berries and toasted coconut flakes.

Chef’s Insight

The combination of rich chocolate and creamy avocado creates an indulgent dessert that won't leave you feeling guilty.

Notes

For a dairy-free option, choose a dark chocolate that doesn't contain any dairy ingredients.