Mexican Keto Chocolate Avocado Mousse Cups with Spiced Whipped Cream

Allergens

Tree nuts (almond milk and pistachios)

Ingredients

• 2 ripe avocados, pitted and peeled
• 1 cup dark chocolate (85% or higher), chopped
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1 teaspoon vanilla extract
• A pinch of sea salt
• 1/2 cup heavy whipping cream
• 1 tablespoon powdered erythritol (keto
• friendly sweetener)
• Fresh berries for garnish
• Chopped pistachios for garnish

Instructions

1. In a double boiler, gently melt the chopped dark chocolate over low heat, stirring occasionally until smooth. Remove from heat and set aside to cool slightly.
2. In a food processor or high powered blender, add avocados, melted chocolate, almond milk, cinnamon, cumin, vanilla extract, and sea salt. Blend until completely smooth and creamy.
3. Pour the chocolate avocado mixture into individual serving cups, filling each about two thirds full. Cover and refrigerate for at least 2 hours or until set.
4. In a chilled bowl, whip heavy cream with powdered erythritol until it forms stiff peaks.
5. Pipe or spoon the spiced whipped cream onto the top of each mousse cup.
6. Garnish with fresh berries and chopped pistachios.

Chef’s Insight

To prevent the avocado from turning brown, ensure that it is ripe but still firm when making this dessert.

Notes

Use ripe but firm avocados for the best texture and flavor. - Be sure to use high-quality dark chocolate for a richer taste.