Chocolate Avocado Mousse

I prepared this dessert for Michelle Obama and her team in 2019, when I was working at Google in the Teaching Kitchen, when she launched her book ‘Becoming”. This dessert is fantastic and decadent. The base is a ripe avocado. But what hides the flavor of the dessert is the rich Dutch chocolate powder, the citrusy and tangy taste of the orange juice and zest, and the sweetness from the maple syrup. I added a dollop of coconut whipped cream, a sprinkle of carob nibs, and a small mint leaf for freshness. The best thing about this dessert is that it was 100% plant-forward. I used non-dairy milk, almond milk, and a hint of Saigon cinnamon to finish the dessert. If you want to add some protein to it, use a ¼ cup of overnight-soaked cashews. The cashews lend a creamy texture in addition to the added protein.

This dish does not have to be plant-forward. You can use dairy milk, yogurt, or cream for the base and top if off with fresh whipped topping.

Chocolate Avocado Mousse does not only have to be eaten as a dessert, it can also be a morning breakfast parfait. Just add fresh berries, granola, or even some Nutella or peanut butter.

INGREDIENTS:

• 2 ripe avocados
• ½ cup soaked raw cashews-optional
• ½ cup Dutch-processed cocoa powder
• 1-2 t. cinnamon
• 4-6 T. sweetener- maple syrup, honey, jackfruit/monk fruit sweetener, or stevia
• ¼ cup. orange juice, more if needed
• 1/2 cup almond milk, more if needed
• Zest of one orange

INSTRUCTIONS:

1. In a high-speed blender, Vitamix or food processor add all ingredients.
2. Blend until smooth like the texture of chocolate mousse. If you over-blend, the mousse will be liquid-like.
3. Once in the refrigerator, the consistency of a thick mousse will occur.
4. Taste for flavor.
5. Add more sweetener, cinnamon, or orange zest if necessary.
6. Refrigerate for a minimum of 30 minutes or overnight.
7. Can stay in the refrigerator for up to 4 days.
8. Top with coconut whip cream, cocoa nibs or fresh fruit.
    

Enjoy!