This lightning quick avocado dessert is hands down one of my favorites to prepare. I marvel at its simplicity, while being so incredibly rich and decadent. I often cross over seasons to prepare this smooth treat, as it is surprisingly versatile, which I will happily expound upon.
4 very, very ripe avocados
2 Tablespoons coconut creme
1/4 cup high-quality cocoa powder
1/4 cup amber coconut nectar, or agave
1 cup vegan chocolate, melted
1 Tablespoon vanilla extract
1/4 teaspoon salt
To begin, add all of the ingredients to your favorite Ninja or food processor, with the exception of the chocolate. Instead, place the chocolate in a microwave safe dish, to melt. I zap them in a couple of small intervals, about 20 seconds each, with a gentle stir in between. Of course, this should really be accomplished over a double boiler, but since we are in the throws of triple digit summer temperatures and we are working with such a small quantity, the objective instead is to keep it cool and expedient. Once the chocolate is smooth and evenly melted, add it to the other ingredients for blending.
The result will be light and glossy, at risk of being consumed directly from the blender. The good news is, adjusting will likely be necessary, so this practice is totally justified.
As expected, avocados are dense and rich. They make for a lovely mousse texture, but the flavor is deep and particular. Therefore, I love to experiment with my chocolate choice and even my spices. Espresso, cinnamon, cordyceps, reishi, even cayenne make for an exquisite depth of flavor. Hopf Chocolate, based in Los Angeles, is my absolute favorite vegan chocolate. These bars of heaven are sweetened with coconut nectar, love and therefore, essentially guilt-free. The culinary artist, Andrea Hopf, is a true chocolate wizard and absolute gem of a person. Her flavors are so clever and unique, and will create an equally monikered avocado mousse for you.
Pictured here for inspiration: Espresso, black lava sea salt (omg), mint green creme, aztec warrior spice, mushroom magic, smoky nutmeg fudge, rose cardamom, elder magick, and this isn't even the complete selection. Additional spices like ginger or cinnamon would add an exciting layer to the foundational recipe. The point is to have fun customizing this decadent sweet treat.
Spoon, plate and garnish as you desire, but the mousse will really benefit from a small stint in the refrigerator, for optimal serving temperature and consistency. Walk away. Try to forget they are setting inside. It will be worth it. You can do it.
*On the other hand, diving in with an enormous serving spoon straight from the bowl may also be an appropriate plating option.