Cacao powder plus hot water creates a rich and creamy mousse (think silky chocolate pudding). You can experiment by adding maple syrup or monk fruit or you can skip the sweetener altogether. This mixture also works well as a popsicle; carefully scoop into a mold with a spoon and freeze overnight. You can store it in the freezer for up to one month.
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Chocolate Avocado Mousse
MAKES ~EIGHT 1/2 CUP SERVINGS
INGREDIENTS:
2 cups bittersweet chocolate chips (use Lily’s for no sugar)
1/2 cup coconut cream
4 ripe avocados
2-4 tbsp maple syrup (optional)
4 tbsp cacao powder
pinch sea salt
DIRECTIONS:
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Melt chocolate chips and coconut cream together in a small saucepan, and let it cool slightly.
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Blend the chocolate mixture together with the remaining ingredients until smooth.
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Store in the fridge for up to three days.
FAMILY NOTE:
If your family likes different sweetness levels, blend the mixture together without adding maple syrup. Portion out half, then blend the remaining amount with 1-2 Tbs. maple syrup or to taste.
Recipe developed by Chef Carla Contreras.
