Mexican Chocolate Avocado Mousse With Mezcal Whipped Cream Food

CHOCOLATE-AVOCADO MOUSSE

Chocolate-Avocado Mousse image

Provided by Giada De Laurentiis

Categories dessert

Time 3h15m

Yield four 3/4 cup servings or six 1/2 cup servings

Number Of Ingredients 7

Ingredients

1/2 cup semisweet chocolate chips, such as Ghirardelli
4 very ripe (8 ounce) avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
1/4 teaspoon fine salt
Fresh raspberries, for garnish

Steps:

Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

MEXICAN CHOCOLATE MOUSSE

Mexican Chocolate Mousse image

I am a fan of chocolate mousse and especially like the kind made in Mexican restaurants. I created this recipe because I wanted a mousse that didn't contain eggs or alcohol. I hope you enjoy it as much as my family does.

Provided by TheHeavenlyHeatherly

Categories Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 piece mexican chocolate, 1 tablet (I use Nestle ABUELITA Instant Beverage mix in Tablet form.)
1 teaspoon salt
1/2 cup milk
1 teaspoon cocoa powder
1/2 cup instant chocolate pudding mix
1 pint whipping cream

Steps:

1) In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool.
2) In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added.
3) Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip.

Nutrition Facts : Calories 431.1, Fat 45.2, SaturatedFat 28.1, Cholesterol 167.3, Sodium 641.6, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 3.5

VEGAN CHOCOLATE AVOCADO MOUSSE RECIPE BY TASTY

Vegan Chocolate Avocado Mousse Recipe by Tasty image

Here's what you need: large avocado, cocoa powder, dark chocolate, honey, non dairy milk, vanilla extract, cinnamon, coffee powder, salt

Provided by Rosi Dimova

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 large avocado, or two smaller avocados, ripened
3 tablespoons cocoa powder
¼ cup dark chocolate, (over 70%)
¼ cup honey, agave
3 tablespoons non dairy milk
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon coffee powder
1 pinch salt

Steps:

Over a water bath or in the microwave, melt the dark chocolate.
Then, place all of the ingredients listed above in a blender and blend until you get a smooth and enjoyable consistency.
Pour pudding into separate bowls and leave in the fridge to set for 1-2 hours before serving.
Serve topped with fresh berries and whipped cream (optional)
Enjoy!

Nutrition Facts : Calories 436 calories, Carbohydrate 66 grams, Fat 20 grams, Fiber 8 grams, Protein 4 grams, Sugar 52 grams

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