by Rose Deneen
from her book "Baking With Vegetables From The Garden To The Oven" ISBN: 1595986707
as demonstrated at the January 5, 2025 club meeting.
Makes: 6 portions. Preparation time: 30 minutes.
- 4 Ripe Avocados
- ⅔ C. Unsweetened Cocoa Powder
- ½ C. Honey
- 2 T. Vanilla Extract
- ¼ t. Salt
- 2 Containers (8 oz. ea.) Frozen Whipped Topping
- Sliced Fresh Fruit (optional)
Thaw the Whipped Toppings. Cut and remove the flesh of the Avocados and place them into a food processor bowl. Add the Cocoa Powder, Honey, Vanilla Extract and Salt. Pulse the processor to combine well and purée the Avocados. Scrape down the bowl as needed. Purée until smooth. Transfer it to medium bowl and fold in 1 Whipped Topping container. When serving, garnish with additional Whipped Topping.
VARIATIONS
Mousse Cups: Fill glass dishes with Mousse, garnish with Fresh Fruit, like Strawberries and add additional Whipped Topping if desired.
Double Chocolate Mousse Cups: Fill edible Chocolate Dessert Cups with Mousse and Fresh Fruit and Whipped Topping as desired.
Frozen Mousse Pie: Fill a 9” Chocolate Crumb Crust with Mousse and freeze at least 2 hours. Cut into 8 servings. Garnish with additional Whipped Topping. Serve slightly frozen; it will taste like Ice Cream!
”Mousse” - The word literally means "Foam" in French. The creaminess of Avocado creates a spectacular backdrop to the Cocoa and frankly, you will never know the Avocado is there. Be sure to try this Mousse in a variety of ways noted above. Rose Deneen.
