Avocado Chocolate Mousse
PSA: The world’s first avocado bar, Avocaderia, has a new whimsical cookbook called Avocaderia: Avocado Recipes for a Healthier, Happier Life by Alessandro Biggi, Francesco Brachetti and Alberto Gramigni.
Here’s the recipe for the first dessert the delightful Brooklyn eatery ever served: avocado chocolate mousse. Rich, creamy and intensely chocolaty, the treat is also dairy-free and plant-based. And because we know you’re wondering: It doesn’t taste anything like avocado.
Make the mousse ahead of time and store it in a resealable container in the fridge for up to two days.
1¼ cups unsweetened almond milk or canned coconut milk
1 pound dairy-free dark chocolate, preferably 60% cacao, coarsely chopped
4 small ripe avocados—pitted, peeled and chopped
¼ cup agave syrup
1 tablespoon finely grated orange zest
2 tablespoons puffed quinoa
2 teaspoons Maldon sea salt
2 teaspoons Aleppo pepper flakes
1 tablespoon extra-virgin olive oil
1. In a small saucepan, heat the almond or coconut milk over medium-high heat until it registers 175°F on an instant-read thermometer. Remove from the heat and stir in the chopped chocolate until melted; let cool to room temperature.
2. In the bowl of a blender, combine the avocados, agave, orange zest and cooled chocolate mixture; blend on high speed until smooth.
3. To serve, divide the mousse among four bowls. Sprinkle evenly with the puffed quinoa, sea salt and Aleppo pepper, and drizzle with the olive oil.