Spicy Chocolate-Avocado Mousse
This recipe is a collaboration with my friend Ruth, founder of The Joya Life. We made this vegan mousse for a Valentine's Day dessert theme cooking workshop we hosted in Toronto. This was one of my favorites recipes from our workshop. It’s a chocolate-avocado mousse with subtle mexican flavours.
The texture is out of this world: rich, super creamy, completely decadent. It tastes super chocolaty with just a hint of spiciness to warm your palate. I suggest topping the mousse with toasted nuts (I love hazelnuts!), and juicy pomegranate seeds. It’s quite easy to make, and makes a great dessert for the holidays, Valentine’s Day, or honestly any time of the year.:)
Spicy Chocolate-Avocado Mousse
Makes 4 portions
200 g. avocado flesh (from about 2 small ripe avocados, pitted and peeled)
½ cup raw cacao powder
¼ tsp cinnamon
⅛ tsp cayenne pepper or more, to taste
Pinch fine sea salt
¼ cup coconut oil, melted
⅓ cup maple syrup
½ tsp pure vanilla extract
¾ cup coconut milk (or other plant-based milk)
Optional toppings: Toasted hazelnuts or almonds, pomegranate seeds, toasted coconut, or raw cacao nibs
Add the avocado flesh, cacao powder, cinnamon, cayenne pepper and sea salt to a food processor or blender and blend.
With the food processor/blender running, slowly pour in the coconut oil, maple syrup and vanilla extract and continue to blend until smooth, scraping the edges of the food processor/blender as needed with a spatula.
Fill a large bowl with ice cubes and place a smaller bowl over the ice. Transfer the mousse mixture into the small bowl.
Using a hand mixer on low speed, mix in the coconut milk. Once the milk is incorporated, continue mixing on medium-high speed for about 3-4 minutes.
Pipe or scoop mousse into 4 small jars. Place in refrigerator until set (at least 2 hours).
Garnish with toppings of your choice and enjoy!
Recipe adapted from Oh, Ladycakes
