Mexican Coffee Chocolate Avocado Mousse
Looking to satisfy your sweet tooth, but want a dessert that is pretty much guilt-free? Coffee chocolate avocado mousse is the answer!
To give this dessert a decidedly south of the border taste, we used dark Mexican style chocolate paired with our organic Mexican single origin dark roast coffee. Mexican chocolate typically has a spicy flavor, due to the addition of cinnamon and cayenne, and we bumped up these flavors even more in the mousse.
Avocados have become extremely popular lately as a power breakfast option. But given their texture and mild flavor, they are actually a fantastic food to cook with as well. In this recipe, the avocados give the mousse a thick and creamy texture without having to add whipped cream or eggs. A little coconut milk helps thin the mousse and add additional richness, but as a healthier alternative to cows milk, makes this mousse dairy-free, gluten-free, and paleo. The result is a decadently silky mousse that is rich, slightly sweet, and spicy!
- Use a double boiler to melt the chocolate. This will help prevent the chocolate from scorching and/or separating during the melting process.
- Add the melted chocolate mixture to the avocadoes, and process in a food processor or blender. Thin with coffee if needed, but the mousse should be thick.
- Be sure to chill the mousse before serving.
MEXICAN COFFEE CHOCOLATE AVOCADO MOUSSE
2.7 ounces Mexican style chocolate (such as Taza), chopped
1/4 cup coconut milk
1/2 cup brewed Charleston Coffee Roasters Mexican Dark Roast coffee (link to product page)
3 ripe avocadoes, seeds and skin removed
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 cup brown sugar
- Place the chocolate in a metal bowl on top of a pot of simmering water to create a double boiler.
- Add the coconut milk and let the chocolate melt.
- Once melted, stir to combine. Add the coffee and stir again.
- Place the avocadoes, vanilla, cinnamon, cayenne and brown sugar in the bowl of a food processor (or blender) along with a pinch of salt.
- Add the melted chocolate mixture to the food processor.
- Puree until smooth, scraping down the sides occasionally. You can add more coffee if needed to create a smooth consistency but the mixture should be thick.
- Place the mousse in the fridge to chill at least 4 hours before serving.