Mexican Chocolate Avocado Mousse Trio with Coconut Whipped Cream

Allergens

Tree nuts (almond milk, pecans)

Ingredients

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup agave syrup or maple syrup
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1 can full
• fat coconut milk, refrigerated overnight
• 2 tablespoons powdered sugar
• 1/4 cup crushed pecans

Instructions

1. In a food processor or high speed blender, combine the avocados, cocoa powder, agave syrup, almond milk, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.
2. Scoop the chocolate mousse into three individual dessert cups or ramekins, smoothing the tops. Refrigerate while preparing the coconut whipped cream.
3. Open the can of coconut milk and carefully scoop out the solidified cream, leaving the liquid behind. Place the cream in a bowl with powdered sugar and whisk until light and fluffy.
4. Remove the mousse from the refrigerator and top each serving with a generous dollop of whipped coconut cream. Sprinkle crushed pecans over the top for added crunch. Serve immediately.

Chef’s Insight

To ensure a smooth and creamy texture, use very ripe avocados for this recipe.

Notes

For the best results, use full-fat coconut milk and ripe avocados.