Chocolate Avocado Mousse

By by KitchenAid
Images
Chocolate Avocado Mousse
Serves
Makes 4 servings
Ingredients
  • 2 ripe avocados, diced
  • ½ cup honey
  • ½ cup cocoa powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • ½ cup water, as needed
  • Lemon juice and orange zest, to taste
  • ½ cup coconut, shredded (*Use real coconut with white flesh of half of the coconut removed from shell. Use peel to remove membrane.)
  • Fresh raspberries


Procedure
Smooth, rich, pure chocolate heaven. Serve with toasted coconut and fresh raspberries and spoon up with abandon.

  • Prep time: 15 minutes, plus 10 minutes to crack open coconut and shred garnish
  • Actual cooking time: 5 minutes


To make the Chocolate Avocado Mousse: Place avocados, honey, cocoa powder, vanilla extract and sea salt in the KitchenAid Pro Line Food Processor and process on high for about one minute.

Gradually add water one tablespoon at a time to achieve a creamy consistency. Adjust seasoning with lemon juice and orange zest.

Spoon the mixture into dessert cups and chill in the refrigerator for about an hour.

To make the toasted coconut: Preheat oven to 350°F.

Using KitchenAid Pro Line 16 Cup Food Processor with Shredder attachment, shred the coconut.

Lay coconut evenly on a sheet tray and toast for 8 to 10 minutes or until golden brown.

Top chilled mousse with toasted coconut and fresh raspberries and serve.

Chocolate Avocado Mousse

By by KitchenAid
Serves
Makes 4 servings
Ingredients
  • 2 ripe avocados, diced
  • ½ cup honey
  • ½ cup cocoa powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
  • ½ cup water, as needed
  • Lemon juice and orange zest, to taste
  • ½ cup coconut, shredded (*Use real coconut with white flesh of half of the coconut removed from shell. Use peel to remove membrane.)
  • Fresh raspberries


Procedure
Smooth, rich, pure chocolate heaven. Serve with toasted coconut and fresh raspberries and spoon up with abandon.

  • Prep time: 15 minutes, plus 10 minutes to crack open coconut and shred garnish
  • Actual cooking time: 5 minutes


To make the Chocolate Avocado Mousse: Place avocados, honey, cocoa powder, vanilla extract and sea salt in the KitchenAid Pro Line Food Processor and process on high for about one minute.

Gradually add water one tablespoon at a time to achieve a creamy consistency. Adjust seasoning with lemon juice and orange zest.

Spoon the mixture into dessert cups and chill in the refrigerator for about an hour.

To make the toasted coconut: Preheat oven to 350°F.

Using KitchenAid Pro Line 16 Cup Food Processor with Shredder attachment, shred the coconut.

Lay coconut evenly on a sheet tray and toast for 8 to 10 minutes or until golden brown.

Top chilled mousse with toasted coconut and fresh raspberries and serve.