http://www.reneeloux.com/recipes/renes_signature_chocolate_avoc/ SERVICE Serve in a parfait, wine, or martini glass garnished with berries, mint and caco nibs LEFTOVER STORAGE Store in a tightly sealed container (sans berries and mint) in the fridge for 4 days or in the freezer for a month.
- 2 cups avocado (the richer, the better- Haas is a great varietal)
- 1/2 cup + 2 tablespoons maple syrup
- 2-4 tablespoons organic evaporated cane juice or organic sugar (optional- for the sweeter tooth)
- 2 tablespoons Omega Nutrition coconut butter (optional)
- 1-2 teaspoons non-alcohol vanilla extract
- 1 teaspoon balsamic vinegar (aged balsamic is best)
- 1/2 teaspoon shoyu
- 1 cup pure cocoa powder (Green & Black is choice)
- 1 pint raspberries
- handful of fresh mint leaves
- sprinkle Scharffenberger's cacao nibs (optional)
- In a food processor: Blend avocado, maple syrup, organic sugar (if choosing), coconut butter, vanilla extract, balsamic, and shoyu until smooth and creamy.
- Add cocoa powder and blend until smooth. Sifting the cocoa powder before adding is a good idea so prevent lumps. A simple metal strainer works well.
- Allow to chill one hour or more in the fridge for flavors to marry.
This recipe is a personal recipe added by jfreuden and has not been tested or endorsed by MyRecipes.
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Chocolate Mousse Recipe at a Glance
- COURSE: Desserts