Heavenly Mexican Chocolate Mousse

Allergens

None

Ingredients

• 8 oz dark chocolate (70% or higher)
• 2 large ripe avocados, pitted and peeled
• 1/4 cup unsweetened almond milk
• 1 tsp ground cinnamon
• 1/4 tsp ground chili powder
• A pinch of sea salt
• 1/4 cup granulated sugar substitute (e.g., erythritol or xylitol)
• Fresh raspberries, for garnish

Instructions

1. Chop the chocolate into small pieces and place them in a heatproof bowl. Set aside.
2. In a separate bowl, mash the avocados until smooth. Add almond milk, cinnamon, chili powder, salt, and sugar substitute, and mix well.
3. Create a double boiler by placing the heatproof bowl with chocolate over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Gently melt the chocolate, stirring occasionally. Remove from heat and let it cool for 5 minutes.
4. Incorporate the melted chocolate into the avocado mixture, mixing until smooth and glossy. Taste and adjust sweetness if needed.
5. Cover the mousse with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Chef’s Insight

The combination of rich chocolate and creamy avocado creates a luxurious texture that satisfies even the most demanding dessert lover.

Notes

Ensure the avocados are ripe but not overly soft.