Dark Chocolate Chile Mousse
This luscious dessert was one of the favorite dishes at a Southwestern cuisine class that Kiki and I taught at Whole Foods this week. You would never know it to taste it, but its actually raw and vegan. The secret ingredient is avocado, which helps give the mousse its creamy texture and coconut oil and milk lends it a decadent mouth-feel.
All that good fat is great for your skin and hair this time of year if you live in a cold climate, like I do. The chile powder adds a nice subtle zing. You could use cayenne if you like it more intense, or chipotle chile powder if you want a more gentle, smoky spice. Its VERY rich, so I usually don’t serve more than a half cup at a time. I love the elegant way it looks when its piped into a martini glass. You could top it with fresh whipped cream, or some non-dairy whipped topping if you’d like. I like it with pomegranate seeds and toasted pine nuts.
Dark Chocolate-Chile Mousse
2 large Hass avocados (about 2 cups diced)
1/2 plus 2 tbsp maple syrup
2 tblsp agave
2 tblsp coconut oil
4 tsp vanilla
1/2 cup cocoa powder
1/2 cup coconut milk
1/8 tsp cayenne pepper, or to taste
garnish of pomegranite seeds and toasted pine nuts
Seeds from one pomegranite
Toasted pine nuts
1. Dice avocados.
2. Place all ingredients other than cayenne pepper in mixer or processor.
3. Blend until smooth.
4. Season to taste with cayenne pepper.