Chocolate Avocado Mousse | Vegan & Glutenfree
- 1/2 cup vegan chocolate chips organic bittersweet, 70% cacao
- 1 avocado ripe, 200g or 3/4 cup, pitted and pulp scooped out
- 2 tablespoons malt syrup rice, / maple syrup or agave, or more according to your taste
- 3 teaspoons flour pistachio
- 1/2 teaspoon vanilla extract optional
- coconut flakes
- Halve the avocado and scoop the pulp.nn a food processor, blend the avocado pulp until smooth and creamy.ndd in vanilla, rice syrup or agave and pulse until smooth. Scrape down the sides with a spoon or a spatula when necessary.
- Melt 1/4 cup of chocolate chips in a bowel placed over a saucepan of simmering water. Make sure the bowl doesn't touch directly the hot water. When it's melted, add remaining chocolate chips and stir until smooth. (You can melt the chocolate chips in a microwave for 30 seconds, but it's not the healthiest choice).
- Pour melted chocolate into blender and pulse until smooth.ndd in pistachio meal and blend for few more seconds.
- Place in a sac a poche and serve in small ramekins or glasses.narnish with coconut flakes and pistachio meal or use it as a frosting for cupcakes or for your decadent cake.You can even spread it on sliced bread.ntore in a tightly cover container and refrigerate for up to 1 day. Whip the mousse before using if refrigerated.
chocolate chips, avocado, malt syrup rice, flour pistachio, vanilla, coconut flakes
Taken from www.yummly.com/recipe/Chocolate-Avocado-Mousse-_-Vegan-_-Glutenfree-1189048 (may not work)