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Monday, October 10, 2016

Chocolate-Avocado Mousse



We were recently asked to participate in a new food & wine event that kicked off the Avocado & Margarita Festival in Morro Bay. The Taste of the Grove was an intimate event for just 200 guests. You might not think that’s intimate, but considering most of the food/wine events on the Central Coast have upwards of 600 guests, 200 is nothing! The only requirement for this event was we had to cook something with avocado. Easy peasy I say and cooked up this vegan chocolate-avocado mousse. Chocolate & avocado you ask? YES! Totally worth it. For anyone of you that remember my avocado pie from a few years ago, this was an equally large hit. Here is the recipe – happy cooking!


Heather’s Chocolate-Avocado Mousse
Yield: 3 cups

1/2c mini chocolate chips (I use Enjoy Life brand so they’re allergy friendly for me)
8oz avocado, peeled and pitted (approximately 4 small avocados)
11.25oz can sweet & condensed coconut milk (it was a HUGE baking score to find this ready made product)
1 tbsp pure maple syrup
1/2c unsweetened cocoa powder
1 tbsp vanilla extract
¼ tsp kosher salt
Fresh mint – for garnish

Melt chips

Cool slightly

Place melted chips, avocado, maple syrup, cocoa powder, sweet & condensed coconut milk, vanilla & salt in a food processor. Blend until 100% smooth, get ALL the avocado chunks out

Pipe into portion cups & refrigerate (a day in advance is okay – but cover with cling wrap to keep it fresh)

Garnish with fresh mint & enjoy

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