Ok, I was suspicious at first, but I had to try making this creamy smooth deep dark chocolate mousse with AVOCADO––yes, you heard me, avocado! BUT I did not leave well-enough alone. I had to do my thing and spruce it up. Yes, it needed a twist and I did it. So check this out and tell me what you think.
I apologize for the lack of pictures but mashing up avocado and cocoa did not look real inviting. But I was lucky enough to get this quick shot before they were devoured by guests! I waited until everyone was had finished before I told them what they had eaten. What a delicious surprise for all. They loved it. When I make it again I will definitely add a few more photos, especially of the candied orange peel process. You can make these the day before which will give you more time visiting with guest instead of in the kitchen.
The Coconut Whipped Cream was a super addition since I added a bit of orange zest, candied orange peel plus a dash of Triple Sec :). If you’re avoiding alcohol, use a drop of orange flavoring/oil in the whipped cream and the pudding recipe instead.
BITTER SWEET ORANGE MOUSSE
Ingredients
- Mousse
- 2 large avocados peeled, pitted, cubed
- 1/2 cup organic cocoa powder NO SUGAR - dry dark
- 1/2 cup 100% pure maple syrup
- 2 vanilla beans scrapped
- 1 pinch cinnamon
- 1 tsp fresh orange zest crate the orange peel!
- juice from one orange keep the peel!
- 1/4 cup Triple Sec or 1-2 drops of orange flavoring/oil
- Toppings
- 1/4 cup 100% maple syrup optional for candied orange peel
- candied orange peel optional for topping & whipped cream
- 1/4 cup toasted raw almonds optional for topping
- 1 tsp Triple Sec or 1-2 drops of orange flavoring/oil
- Coconut Whipped Cream See below
Directions
- Step 1 Mousse
- Step 2 Place all the ingredients for the mousse into your food processor and blend until creamy. Give it a taste test before dividing it into ramekins. It might need a drop more of Triple Sec or flavoring/oil or if you want it a bit sweeter, add a little more maple syrup.
- Step 3 Divide the final mousse into 6 ramekins and place in the fridge. If you don’t plan to use them right away, press a piece of plastic wrap on top of each one. They keep for 4 days in the fridge.
- Step 4 Topping & Candied Orange peel
- Step 5 What really set this off was the candied orange peel. I put 1/4 cup of maple syrup in a frying pan on medium and used 1/2 of the peel from the juiced orange. I sliced it VERY thin. Then sautéed it in the warm maple syrup until the peel caramelized and all the maple syrup was gone. This made a great topping on the Whipped Coconut Cream along with the toasted almonds.
- Step 6 Click below for making Coconut Whipped Cream! You will need to put a carton of pure coconut cream in the fridge for a few hours until the cream and water separate and the cream becomes firm.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.