Sunlit Cacao Avocado Mousse with Spiced Chocolate Drizzle

Allergens

Nuts (almond milk, cacao)

Ingredients

• 2 ripe Hass avocados
• 1/2 cup unsweetened cocoa powder
• 3/4 cup almond milk
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• Pinch of sea salt
• For Spiced Chocolate Drizzle:
• 1/2 cup dark chocolate, chopped
• 1 tablespoon coconut oil
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne pepper

Instructions

1. In a blender or food processor, combine the avocados, cocoa powder, almond milk, maple syrup, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.
2. Taste and adjust sweetness if needed. Refrigerate the mousse for at least 30 minutes to set.
3. For the spiced chocolate drizzle, melt the chopped dark chocolate with coconut oil in a double boiler or microwave in short bursts, stirring after each interval. Stir in the ground cinnamon and cayenne pepper until well combined.
4. To serve, spoon the mousse into glasses and drizzle with the spiced chocolate sauce. Enjoy this sensational fusion of flavors and transport yourself to a sunlit Mexican brunch.

Chef’s Insight

For added depth of flavor, infuse the almond milk with cinnamon sticks and vanilla beans before using it in the recipe.

Notes

Feel free to garnish with fresh berries or a sprig of mint for added color and texture.