Dairy-Free Spicy Chocolate Mousse
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Category
Desserts & Baking
Ingredients
- ½ cup bittersweet chocolate chips
- 2 ripe avocados, peeled and pitted
-
½ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
-
⅛ tsp. The Spice Hunter Red Cayenne Pepper, or less for less heat
- ⅓ cup non-dairy milk of choice, such as soy or almond
-
1 tsp. The Spice Hunter Pure Vanilla Extract
- Pinch of salt
- 2 Tbsp. honey
- Non-dairy whipped cream, for garnishing
Directions
- Melt the chocolate chips in a double boiler over barely simmering water. Stir continuously.
Once melted, transfer chocolate, avocados, spices, milk, vanilla, salt and honey to a blender.
Blend on high until smooth and creamy, scraping down the sides of the blender as needed.
Spoon into 2 individual dishes, cover with plastic wrap and refrigerate for at least 3 hours. (It can also be prepared one day in advance.)
Garnish with whipped cream with a dust of cinnamon over the top.
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