How To Make Avocado Chocolate Mousse | Michael Symon
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Chef Michael Symon shares a silky (& dairy-free!) chocolate mousse made with avocado from his latest cookbook Fix It with Food.
"I know it's probably strange to see avocado in a dessert recipe, but it's the secret ingredient to a delectable dairy-free mousse with silky texture," Michael says. "It also gives the mousse an extra dose of potassium. When shopping for coconut cream, make sure you don't accidentally grab cream of coconut, coconut milk, or coconut water, which are entirely different products. Coconut cream is rich, thick, and—duh—creamy, and it's essential to getting the best results. If you can't find coconut cream, you can scoop out the cream that rises to the top of an unshaken can of coconut milk—you'll probably need two or three cans worth."
For more of Michael's gluten-, dairy- and sugar-free recipes, check out:
Healthy Sweet Potato Pancakes With Wilted Greens
Dairy-Free Mac & Cheese With Roasted Vegetables
Dairy-Free "Parmesan" Cheese
Mom's Lasagna Made Gluten-Free With Potato "Noodles" & Meat Sauce
Easy Pomodoro Tomato Sauce
Adapted from Fix It with Food by Michael Symon. Copyright © 2019 by Michael Symon. Used with permission by Clarkson Potter. All rights reserved.
Ingredients
- 2 large avocados, diced
- 1 cup coconut cream (not cream of coconut)
- ¼ cup unsweetened cocoa powder
- ¼ cup fresh orange juice
- ¼ cup raw honey or pure maple syrup
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- Kosher salt
Yield
Preparation
In a stand mixer fitted with the whisk attachment, combine the avocados, coconut cream, and cocoa powder. Mix on low until combined and then slowly increase the speed to medium until completely smooth and aerated, about 2 minutes.
Add orange juice, honey, vanilla, cinnamon, and a pinch of salt and mix on low until combined, about 30 seconds. Increase the speed to high and blend for 1 minute.
Cover the bowl with plastic wrap and chill for at least 2 hours or up to overnight before serving.
