Chocolate Avocado Mousse
For the grown-up palate, this mousse is not overly sweet. Think dark chocolate. It has a lovely texture. Avoid stringy fleshed varieties of avocado.
- 2 avocados
- 5 tablespoons of cocoa
- 2 tablespoons of nut butter (I used ABC almond, brazil, cashew)
- 2 tablespoons of honey
- 6 dates
- 1/2 teaspoon of vanilla paste
- 1 teaspoon of mandarin zest
- 3 tablespoons of coconut milk
Place all ingredients in a food processor or blender. Process until a smooth and creamy texture.
Spoon into serving dishes. I used demitasse cups. Decorate with more zest, crushed nuts of your choice, or whatever catches your imagination.
Don’t be too rigid about the quantities – I will be experimenting with the balance. I’m even considering a peppermint chocolate version.