• Natalya Fisher

Chocolate Avocado & Matcha Mousse

Vegan ~ Gluten Free

Chocolate Avocado & Matcha Mousse w/ Mixed Berry Compote


I remember the first time I had avocado in my dessert! It was a long time ago but at that time I would never have thought it was a thing. I was living in Tzfat, Israel & my friend invited me for dinner. When it came to dessert she kept saying "you will never guess what is in the mousse!!". I would never have guessed it. At first I didn't even taste it but of course once I knew it it did have a slight avocado taste. It was so good & recently I got a craving for it. I decided to make my own version of avocado mousse & also adding matcha to make it the most delicious treat.

The super good fats from avocado make a creamy velvety taste! It compliments the chocolate really well! Since that time I learned to add avocado to desserts & smoothies! Avocado adds a rich buttery nutritional element to any sweets.




Chocolate Avocado & Matcha Mousse

w/ Mixed Berry Compote

 

Ingredients:

Coconut & Avocado Based

1 can Coconut Milk

½ an Avocado

½ Maple Syrup

2 tsp Agar Agar Powder

Pinch of Salt


Chocolate Part

½ Cup Chocolate Chips

1 tsp Coconut Oil

1 ½ Cups of the Coconut & Avocado Base


Matcha Part

1 tsp Matcha Powder

1 Cup Coconut & Avocado Base (which should be the remainder of the base)


Berry Compote

1¼ Cup Frozen Mixed Berries

½ Cup Sugar

½ Cup Water

½ tsp Agar Agar

Pinch of salt

(optional) Coconut flakes to sprinkle on top

*The compost recipe will make a little extra so use it for another recipe like pancakes or over oatmeal.


Directions:

First start my making the base. In a bowl add coconut milk, avocado, &maple syrup. Use a hand mixer but if you don't have one you can use a whisky or even a food processor. The avocado should be blended well into the coconut milk with no clumps. Set aside.


Next melt the chocolate chips using the double boiler technique. To create a double boiler place a pot of water on the stove then place a glass or metal bowl over the boiling pot of water. Melt down the chocolate with the coconut oil. Once the chocolate & oil are fully melted take 1 and a half cups of the base. Make sure to mix the chocolate with the base.

Agar powder needs to be heated to activate the gelling effects. It only needs to lightly bubble.

Using a muffin tin place 3 5.3 ounce jars so they are slightly tilted (this is optional to give it the design). Using a measuring cup or something that has a lip to help pour in the chocolate mixture. Pour the mixture up until the rim. Set in the fridge until fully cooled. The texture of the chocolate will have solidified like mousse.


The chocolate needs to cool before pouring the matcha mixture on top. So, start making the compote.

To make the compote add the mixed berries in a pot with the sugar. In a small bowl mix the water & agar powder to dissolve the powder. Pour the water over the berries & cook down for about 10 minutes. Place the compote in a bowl to cool in the fridge.


Now while both the chocolate & the compote are cooling, begin to make the matcha part of the mousse.

Add in matcha to the remainder of the base. Make sure to blend it well! Again, the agar needs to first be activated by heat so bring the matcha mixture to a bubble. Once the mixture begins to boil remove from heat. Pour the matcha over the chocolate mousse & place back in the fridge to cool for at least 2 hours.


Once the mousse has cooled remove from the fridge along with the compote. Mix the compote (the texture will be more like a jam). Place 1 Tbsp of compote on top of each jar of mousse. Optional to sprinkle with coconut flakes & sift a little more matcha on top!


Serve & Share with Love

 

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