Avocado Apple Warmed Chocolate (Printable Version)

Smooth blend of avocado, apple, and dark chocolate, gently warmed for a rich, velvety dessert experience.

# Ingredient List:

→ Base

01 - 2 ripe avocados, peeled and pitted
02 - 1 medium sweet apple (e.g., Fuji or Gala), peeled, cored, and diced

→ Chocolate Mixture

03 - 5.3 ounces dark chocolate (70% cocoa or higher), chopped
04 - 3 tablespoons maple syrup or honey
05 - 1 teaspoon pure vanilla extract
06 - Pinch of sea salt

→ Garnish (optional)

07 - Fresh apple slices
08 - Cocoa nibs
09 - Whipped coconut cream

# How to Make It:

01 - Gently melt the dark chocolate over a double boiler or in the microwave using 30-second intervals, stirring until smooth. Set aside to cool slightly.
02 - Combine the avocado and diced apple in a food processor, blending until very smooth and creamy.
03 - Add the melted chocolate, maple syrup or honey, vanilla extract, and sea salt to the avocado-apple mixture. Blend until fully combined and silky.
04 - Transfer the blended mousse to a saucepan and warm gently over low heat, stirring constantly until just heated through without boiling.
05 - Spoon the warm mousse into serving bowls and garnish with fresh apple slices, cocoa nibs, or a dollop of whipped coconut cream as desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes impossibly rich but hides two whole servings of fruit inside, so you can feel a little virtuous while you lick the spoon.
  • The gentle warmth makes the chocolate flavor bloom in a way cold mousse never quite manages.
  • It comes together in twenty minutes with no tempering, no whipping, and no chance of curdling.
02 -
  • If your avocados aren't perfectly ripe, the mousse will taste grassy and the texture will be grainy no matter how long you blend.
  • Warming the mousse over anything higher than low heat will break the chocolate and turn it grainy, so patience here is everything.
03 -
  • Taste your chocolate before you melt it because a bitter bar will make the whole mousse too intense, and a sweet one will need less syrup.
  • If the mousse feels too thick after blending, a tablespoon of almond or oat milk will loosen it without diluting the flavor.

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