Recipe courtesy of Guy Fieri
Mexican Chocolate-Avocado Mousse with Mezcal Whipped Cream
Total:
2 hr 45 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 45 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Mousse:
Whipped Cream:

Directions

For the mousse: Gently warm the almond milk in a small saucepan. Add the chocolate and cook, stirring, until melted. Remove from the heat and set aside to cool to room temperature.

In a blender, add the cocoa powder, agave, chile de arbol, vanilla, salt and avocados, and puree until silky smooth. With the motor on low speed, slowly add the melted chocolate mixture until fully incorporated. Pour the mixture into a large bowl or individual glasses or ramekins, cover with plastic wrap and refrigerate for at least 2 hours.

For the whipped cream: Meanwhile, add the cream and agave to a large mixing bowl and whisk until lightly thickened and holding soft peaks. Mix in the mezcal and refrigerate until ready to use.

Serve the mousse with dollops of the whipped cream.

IDEAS YOU'LL LOVE

Mexican Tortilla Casserole

Recipe courtesy of Ree Drummond

Chocolate Mousse

Recipe courtesy of Food Network Kitchen

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Milk Chocolate Mousse

Recipe courtesy of Ree Drummond

Mexican Potato Skin Bites

Recipe courtesy of Aida Mollenkamp

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

Dark Chocolate Mousse

Recipe courtesy of Ellie Krieger

Mexican Chorizo Pigs in Blankets

Recipe courtesy of Food Network Kitchen

Chocolate Mousse

Recipe courtesy of Bill Yosses

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking