Chocolate-Avocado Mousse Cocktail

Allergens

Nuts (Almond Milk)

Ingredients

• 1. 1 ripe avocado 2. 3 oz dark chocolate (70% cocoa) 3. 1 cup almond milk 4. 1/2 cup agave syrup 5. 1 tsp vanilla extract 6. 4 oz coconut cream 7. 1/2 cup ice cubes 8. 1/4 cup unsweetened cocoa powder (for garnish)

Instructions

1. In a double boiler, gently melt the dark chocolate and let it cool.
2. Scoop out the avocado flesh into a blender.
3. Add the melted chocolate, almond milk, agave syrup, and vanilla extract to the blender.
4. Blend until smooth and creamy.
5. Pour the mixture into glasses, leaving room for the coconut cream layer.
6. Gently whisk the coconut cream with a fork or whisk until it reaches a slightly thickened consistency.
7. Carefully pour the coconut cream over the chocolate mousse layer in each glass.
8. Top with a dusting of unsweetened cocoa powder using a fine mesh sieve.

Chef’s Insight

1. Use a ripe avocado for the creamiest texture in your mousse.

Notes

1. Use a ripe avocado for the creamiest texture in your mousse.