Dark Chocolate Avocado Mousse With Coconut Cream

The mixture wont look completely 100 smooth but the texture will still have a silky feel. Pour into 2 large ramekins or mugs or 4 small.

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Instructions Add all ingredients into a food processor and blend until creamy and smooth.

Dark chocolate avocado mousse with coconut cream. Place the avocado flesh maple syrup cacao powder melted chocolate milk and vanilla extract in a food processor and process until smooth. Refrigerate the mousse for minimum 2 hours. The condensed milk adds a little richness and sweetness.

First add coconut milk chia seeds maple syrup avocado vanilla extract and dark chocolate to the blender. Chill the avocado mousse in the refrigerator for several hours or until its set and its ready to serve. Top the chocolate chips with the avocado mouse and then swirl in a dallop of.

Process until the mixture is smooth and creamy. Season to taste with additional salt. Refridgerate for at least and hour.

All you do is blend together the avocado tofu and condensed milk until smooth. 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. In four small ramekins or cups divide the chocolate chips along the bottom.

Tap them gently on the. Add the flesh melted chocolate cocoa powder honey maple syrup vanilla salt and coconut milk to the bowl of a food processor. The mousse is delicious as is but I like to add a dollop of Coconut Whipped Cream for serving.

Stir in 200ml of coconut cream honey or maple syrup cocoa powder and the remaining vanilla seeds and stir until smooth and melted. I make this in our high speed Blendtec on. Whizz with the melted chocolate mixture until silky smooth.

Hull out the flesh of the avocado into a blender or a food processor. Instructions In a food processor combine the avocados melted chocolate cocoa powder maple syrup almond milk vanilla cinnamon and a pinch of salt. 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.

Once coconut cream is airy add the chocolate syrup and fold it in so as not to lose the air from the coconut cream. In six glasses layer the coconut cream and the avocado mousse. Blend on high until super smooth.

Add diced avocado maple syrup coconut milk cocoa powder Kahlúa vanilla sea salt and melted chocolate to a food processor and puree until smooth. Divide between 6 shot glasses or small serving bowls and chill until ready to serve.

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