From the kitchen
Dark Chocolate Avocado Mousse
Thinned to a silky velvet consistency with a splash of oat milk, this mousse gets its richness from avocado and its pourable smoothness from the milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1/3 cup Oat Milk
- 2 Large Ripe Avocados
- 1/2 cup Cocoa Powder
- 1/2 cup Maple Syrup
- 1 tsp Vanilla Extract
- Flaky Salt, to finish
Method
- Scoop the avocado flesh into a food processor.
- Add the cocoa powder, maple syrup, and vanilla extract.
- Pour in the oat milk to help the mixture blend smoothly.
- Process on high for 2 to 3 minutes, scraping down the sides as needed, until completely smooth.
- Spoon into serving glasses, chill for 30 minutes, and finish with a pinch of flaky salt.
Kitchen note
Oat milk's natural sweetness means you can pull back the maple syrup slightly if you prefer a more intensely dark chocolate flavor without losing the mousse's smooth texture.
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