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

1. Place the chocolate in a metal bowl on top of a pot of simmering water to create a double boiler.
2. Add the coconut milk and let the chocolate melt.
3. Once melted, stir to combine. Add the coffee and stir again.
4. Place the avocadoes, vanilla, cinnamon, cayenne and brown sugar in the bowl of a food processor (or blender) along with a pinch of salt.
5. Add the melted chocolate mixture to the food processor.
6. 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.
7. Place the mousse in the fridge to chill at least 4 hours before serving.