Dark Chocolate Mousse
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 Hass avocados, pitted and diced
  • ½ cup + 2 Tbs maple syrup
  • 2 Tbs unscented coconut oil
  • 2 tsp vainilla extract (liquid)
  • ½ tsp aged balsamic vinegar
  • ½ tsp Tamari
  • 1 cup unsweetened cocoa powder, sifted
  • A splash of water to round up consistency.
  • Cacao nibs, berries, nuts, fresh mint leaves or other elements for garnish
Instructions
  1. In a food processor combine avocados, maple syrup, coconut oil, vainilla, balsamic vinegar and tamari and process until smooth and creamy.
  2. Taste and check that no avocado lumps or fibers are noticeable.
  3. Add cacao powder and process until perfectly blended
  4. Taste and check desired texture. Add a splash of water and process again for a lighter consistency.
  5. Refrigerate a minimum of two hours before serving.
  6. Garnish, be creative, love it!
Culinary Tips
Select two avocados of medium-large size and ripe. Unripened avocados may leave traces of fiber in the mousse. In this case, they will give a more vegetal taste and texture.
Try to use grade C maple syrup. It is the purest and more dense than grades A or B which are lighter, sweeter and contain less amounts of minerals.
Maple syrup can be replaced by agave syrup but the final taste will be slightly modified.
Once the mousse is blended, check texture and add a splash of water to make it lighter if necessary.
The mousse flavor will be rounded up in the fridge and will be less vegetal after one or two days.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/dark-chocolate-mousse/