Mexican Chocolate Avocado Mousse with Cinnamon and Chili

A creamy and decadent chocolate mousse with a hint of avocado, spiced with cinnamon and a touch of chili powder.

Ingredients

• 2 medium Ripe Avocados
• 1/2 cup Unsweetened Cocoa Powder
• 1/2 cup Cane Sugar
• 1/4 cup Almond Milk
• 1 tsp Vanilla Extract
• 1/2 tsp Cinnamon
• 1/4 tsp Chili Powder
• Pinch Salt
• 1/2 tsp Espresso Powder (optional)

Instructions

1. In a food processor or high-speed blender, combine ripe avocados, unsweetened cocoa powder, Cane Sugar, almond milk, vanilla extract, cinnamon, chili powder, salt, and optional espresso powder for enhanced chocolate flavor.
2. Blend until completely smooth and creamy. Pause occasionally to scrape down the sides to ensure all ingredients are fully incorporated.
3. Taste and adjust sweetness or spices as needed. Add a touch more chili powder for extra warmth, or sweetener if desired.
4. Divide the mousse into individual serving dishes. Cover with plastic wrap, pressing it directly onto the surface of the mousse to prevent a skin from forming.
5. Chill in the refrigerator for at least 30 minutes, or up to a few hours, to allow the flavors to meld and the mousse to set slightly.
6. Before serving, garnish with a dusting of cocoa powder, a sprinkle of cinnamon, or a few chocolate shavings for an elegant presentation.

Cuisine: Mexican

Suitability: vegetarian

Prep Time: 15 mins

Cook Time: 0 mins

Serving Size: 3

Meal Type: dessert