“Mesmerizing Mexican Chocolate-Chili Avocado Mousse Trio”

Allergens

Nuts, Soy (from chocolate)

Ingredients

• 4 ripe Hass avocados, pitted and peeled 1 cup dark chocolate (60% to 70% cocoa), finely chopped 2 tbsp unsweetened cocoa powder 1/2 tsp ground cinnamon 1/4 tsp ground chipotle chili pepper 1/2 cup coconut cream 1/2 cup pure maple syrup, divided 1 tsp vanilla extract A pinch of sea salt

Instructions

1. a. In a double boiler or microwave, gently melt the dark chocolate with 1/4 cup of maple syrup and the coconut cream. Stir until smooth. b. Add ground cinnamon and chipotle chili pepper to the chocolate mixture, stirring well. Let it cool slightly. c. In a separate bowl, mash the avocados with the remaining 1/4 cup of maple syrup and vanilla extract until smooth. Season with a pinch of sea salt. d. Spoon the chocolate and avocado mixtures into separate piping bags or resealable plastic bags, snipping off the ends to create three different piping nozzles for each flavor. e. Pipe the chocolate mousse first, followed by the avocado mousse, and then the remaining chocolate on top in alternating patterns onto individual serving plates, creating a trio of flavors and textures. f. Sprinkle with cocoa powder for garnish. Serve immediately.

Chef’s Insight

The contrasting flavors and temperatures in this dessert create a unique culinary experience.

Notes

The use of real chocolate and avocados enhances the overall taste and texture.