Mexican Chocolate Mousse in Avocado Cup

Allergens

Nuts (Almond)

Ingredients

• 2 ripe avocados, pitted and peeled
• 4 oz Mexican chocolate, finely chopped
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tbsp granulated erythritol (or sugar substitute)
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 2 small avocados, sliced for garnish

Instructions

1. In a double boiler or microwave, melt the Mexican chocolate until smooth. Allow to cool slightly.
2. In a blender, combine the melted chocolate, almond milk, vanilla extract, sea salt, erythritol, cinnamon, and cayenne pepper. Blend until smooth and creamy.
3. Pour the mixture into 2 ramekins or small bowls and refrigerate for at least 4 hours, or until set.
4. Just before serving, cut the avocados in half and carefully scoop out the flesh, leaving a thin shell.
5. Place one half of an avocado on top of each chilled chocolate mousse, and garnish with additional slices.

Chef’s Insight

This recipe showcases how keto desserts can still be indulgent and emotionally satisfying, while adhering to a low-carb diet.

Notes

This recipe uses granulated erythritol as a sugar substitute, which is suitable for keto diets but can cause digestive issues for some individuals when consumed in large quantities.