Dark Chocolate Avocado Mousse With Coconut Cream

Divide between 6 shot glasses or small serving bowls and chill until ready to serve. All you do is blend together the avocado tofu and condensed milk until smooth.

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Place the avocado flesh maple syrup cacao powder melted chocolate milk and vanilla extract in a food processor and process until smooth.

Dark chocolate avocado mousse with coconut cream. I make this in our high speed Blendtec on. Season to taste with additional salt. Instructions Add all ingredients into a food processor and blend until creamy and smooth.

Pour into 2 large ramekins or mugs or 4 small. The mousse is delicious as is but I like to add a dollop of Coconut Whipped Cream for serving. Instructions In a food processor combine the avocados melted chocolate cocoa powder maple syrup almond milk vanilla cinnamon and a pinch of salt.

The first step to making this plant-based chocolate mousse is to whip the aquafaba or chickpea liquid lemon juice and vanilla extract until it has enough air incorporated into. Hull out the flesh of the avocado into a blender or a food processor. Refrigerate the mousse for minimum 2 hours.

Whizz with the melted chocolate mixture until silky smooth. In six glasses layer the coconut cream and the avocado mousse. The condensed milk adds a little richness and sweetness.

Once melted add the chocolate to the food processor with the cocoa powder vanilla bean paste maple syrup coconut cream and a pinch of salt and pulse for a few seconds to combine. Process until the mixture is smooth and creamy. Tap them gently on the.

Blend on high until super smooth. Chill the avocado mousse in the refrigerator for several hours or until its set and its ready to serve. Refridgerate for at least and hour.

The mixture wont look completely 100 smooth but the texture will still have a silky feel. Stir in 200ml of coconut cream honey or maple syrup cocoa powder and the remaining vanilla seeds and stir until smooth and melted. In four small ramekins or cups divide the chocolate chips along the bottom.

Top the chocolate chips with the avocado mouse and then swirl in a dallop of. Once coconut cream is airy add the chocolate syrup and fold it in so as not to lose the air from the coconut cream. Add diced avocado maple syrup coconut milk cocoa powder Kahlúa vanilla sea salt and melted chocolate to a food processor and puree until smooth.

First add coconut milk chia seeds maple syrup avocado vanilla extract and dark chocolate to the blender. Add the flesh melted chocolate cocoa powder honey maple syrup vanilla salt and coconut milk to the bowl of a food processor.

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