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Chocolate Avocado Mousse

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By : Louise Mulholland

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Item Description


Ingredients
2 bars (or 6 oz.) dairy-free fine chocolate 
2 large ripe avocados
2 tablespoons unsweetened natural cocoa powder 
2 teaspoons vanilla bean paste
1 vanilla bean pod
6 tablespoons maple syrup
¼–½ cup sugar
1 (5.4 oz.) can of coconut cream 
6–12 drops Peppermint oil.

Instructions
  1. Cut one bar in half, reserving half of one bar for shavings.
  2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
  3. Break the remaining chocolate into the bowl and stir, allowing it to melt. 
  4. Once melted, set aside to cool slightly.
  5. Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor or blender, discarding the skins.
  6. Split the vanilla bean pod down the middle, scoop out the beans, and add them to the food processor.
  7. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
  8. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
  9. Put into desired serve ware, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate.
Tip: For a different flavor, try using Lavender oil instead of Peppermint.
Link to recipe from blog. 



If you're looking for more matching graphics, here is my

Intimacy/Relationships/Love collection  http://bit.ly/3p0yenw


Square orientation graphic for social media posts, stories, and texting. 

Please watermark before sharing. Thank you for downloading and please follow me as a contributor for frequent new items. Have a lovely day! 🪴


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Item Type

Subscription

Item Category

Social Media Posts

File Type(s)

png

Market(s)

US

Item Description


Ingredients
2 bars (or 6 oz.) dairy-free fine chocolate 
2 large ripe avocados
2 tablespoons unsweetened natural cocoa powder 
2 teaspoons vanilla bean paste
1 vanilla bean pod
6 tablespoons maple syrup
¼–½ cup sugar
1 (5.4 oz.) can of coconut cream 
6–12 drops Peppermint oil.

Instructions
  1. Cut one bar in half, reserving half of one bar for shavings.
  2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
  3. Break the remaining chocolate into the bowl and stir, allowing it to melt. 
  4. Once melted, set aside to cool slightly.
  5. Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor or blender, discarding the skins.
  6. Split the vanilla bean pod down the middle, scoop out the beans, and add them to the food processor.
  7. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
  8. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
  9. Put into desired serve ware, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate.
Tip: For a different flavor, try using Lavender oil instead of Peppermint.
Link to recipe from blog. 



If you're looking for more matching graphics, here is my

Intimacy/Relationships/Love collection  http://bit.ly/3p0yenw


Square orientation graphic for social media posts, stories, and texting. 

Please watermark before sharing. Thank you for downloading and please follow me as a contributor for frequent new items. Have a lovely day! 🪴


Item tags

  • chocolate
  • chocolate avocado mouse
  • chocolate mousse
  • mousse
  • peppermint