Description
At Farm Fresh Cooking to Prevent Food Waste, a live event at the Berkeley Farmers’ Markets presented in partnership with StopWaste, Chef Helga Alessio demonstrates how to make this silky smooth and deceptively decadent dessert using this recipe (adapted from Waste Free Kitchen Handbook). You can use slightly overripe or imperfect avocados, even ones with brown spots or streaks. The healthy avocado oils provide the creamy base as the cocoa powder masks the avocado flavor. For a vegan version, use plant milk of your choice.
Ingredients
- 2 large or 4 small ripe avocados
- 1/4 cup milk, plant milk, or yogurt
- 1/4 cup maple syrup, honey, or sugar
- 4 tablespoons unsweetened cocoa powder (more if desired)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/8 teaspoon salt
Instructions
Scoop avocado flesh into a food processor. Add the milk, sweetener, cocoa powder, vanilla, and salt and process until free of lumps and velvety in texture. The mousse will keep for a day or longer in an airtight container in the refrigerator, but it might disappear once people discover it’s there.
Splurge on toppings. You could garnish with berries, shredded coconut, sliced banana, chopped nuts, mint, basil, or anything that suits your fancy. For an adult dinner party, serve with finely chopped orange rinds that have been soaked in cognac and a shot of maple syrup.
Notes
Photo by Adam Hornyak (Unsplash-tQJrHa43aFs)
- Category: Dessert
