Mexican Chocolate-Avocado Mousse With Mezcal Whipped Cream
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Almond Milk1 cup
Cocoa Powder1 cup
Nectar (agave)1 tsp
Chile De Arbol (ground)1 tsp
Vanilla Extract1 tsp
Kosher Salt1 cup
Heavy Whipping CreamDirections:
1
For the mousse: Gently warm the almond milk in a small saucepan
2
Add the chocolate and cook, stirring, until melted
3
Remove from the heat and set aside to cool to room temperature
4
In a blender, add the cocoa powder, agave, chile de arbol, vanilla, salt and avocados, and puree until silky smooth
5
With the motor on low speed, slowly add the melted chocolate mixture until fully incorporated
6
Pour the mixture into a large bowl or individual glasses or ramekins, cover with plastic wrap and refrigerate for at least 2 hours
7
For the whipped cream: Meanwhile, add the cream and agave to a large mixing bowl and whisk until lightly thickened and holding soft peaks
8
Mix in the mezcal and refrigerate until ready to use
9
Serve the mousse with dollops of the whipped cream