From the kitchen
Salted Dark Chocolate Avocado Mousse
An ultra-luxurious, dense dark chocolate mousse. In this application, camel milk provides the ideal fluid balance to transform rich avocados into a smooth, decadent cream.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1/3 cup Camel Milk
- 2 Large Hass Avocados, perfectly ripe
- 1/2 cup Premium Cocoa Powder
- 1/2 cup Pure Maple Syrup
- 1 tsp Vanilla Extract
- Fleur de Sel, to finish
Method
- Cut the avocados in half, remove the pits, and scoop the rich flesh into a food processor or high-powered blender.
- Add the premium cocoa powder, pure maple syrup, and vanilla extract.
- Pour the camel milk evenly over the ingredients to act as the emulsification catalyst.
- Process on high for 2-3 minutes, stopping occasionally to scrape down the sides, until completely smooth and glossy.
- Spoon into elegant serving glasses, chill for 30 minutes, and finish with a delicate pinch of flaky Fleur de Sel.
Kitchen note
Because camel milk contains a natural, delicate salinity, it deepens the profile of the dark cacao beautifully, rounding out any bitterness without needing extra sugars.
Culinary Library
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