By Project Manager Candace
I know what you’re thinking. The first time I had chocolate avocado mousse, I was a little hesitant, too. The thought of avocado and chocolate together really weirded me out. So, I looked at it closely, poked it with my spoon, sniffed it, and then I finally tasted it – it was amazing! You couldn’t even taste the avocado, but it added this incredible and unexpected creaminess. I was expecting the mousse to be overly sweet, thinking that they’d have to hide the avocado flavor, but it wasn’t – it was rich with a silky texture, and the flavor combo was so smooth you wouldn’t be able to guess what was in it. I knew I’d have to recreate this dessert for Super Bowl Sunday, and it flew off the table. I think everyone had a laugh when I told them it was made with avocados. Even I still chuckle! The mousse itself is dairy-free, but we can’t speak for the tart shells we used. If you’re gluten free, vegan, or just have other ideas for presentation, we’d love to see your pics and hear your suggestions! I’m already looking forward to making this again and playing with the ingredients a bit.
- Makes 3 cups of mousse Melt chocolate chips over a double boiler. Remove from heat, and let cool. Remember to keep the melted chocolate away from the water vapor so it doesn't seize.
- While the chocolate cools, add avocados, vanilla, salt, agave, and cream to blender or food processor. Slowly pour in melted chocolate chips while blending.
- Once all ingredients are incorporated and smooth, pour the mousse into the mixer and whisk for 2 minutes using the whisk attachment. Cover the mousse with plastic wrap, then let set in the refrigerator at least 3 hours or over night before serving.
- Pipe the mousse into tart shells, top with fresh fruit, and enjoy!