Avocado and cocoa mousse

Ingredients

• Avocado (ripe pulp)320 g
• Unsweetened cocoa powder30 g
• Maple syrup60 g
• Unsweetened almond milk50 ml
• Natural vanilla extract5 g
• Fine salt0.5 g

Allergens

Tree nuts

Method

1. Cut the avocados in half, remove the pit, and scoop out the pulp with a spoon, weighing approximately 320 g.
2. Sift the unsweetened cocoa powder to remove any lumps that might affect the silkiness of the mousse.
3. Place the avocado pulp into a high-speed blender or a professional food processor.
4. Add the sifted cocoa, maple syrup, vanilla extract, and a pinch of salt.
5. Begin blending at medium speed, slowly pouring in the almond milk to adjust the consistency.
6. Process for about 2-3 minutes until a perfectly smooth, glossy, and velvety texture is achieved.
7. Divide the mousse into 4 individual glass ramekins, smoothing the surface with the back of a spoon.
8. Cover the ramekins with plastic wrap directly touching the surface to prevent oxidation and maintain the bright color.
9. Chill in the refrigerator at 4°C (40°F) for at least 60 minutes before serving to allow the plant-based fats to stabilize.