Public recipe with member extras
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.
Confections & Desserts · Decadent · No-Cook Plant-Forward Desserts
What you need
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
Instructions
- 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.
From The Arrogant Hippie Culinary Journal: Camel Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.