How to make MochaMousse
Prep
time: 10 minutes | Serves: 6
2 large ripe avocados, pitted and peeled
½ cup cashew milk, warmed
½ cup 55% dark chocolate, melted
½ cup dark brewed coffee
¼ cup sugar-free cocoa powder
¼ cup (1 scoop) chocolate protein powder
1 tbsp vanilla extract
⅛ tsp fine sea salt
½ cup cashew milk, warmed
½ cup 55% dark chocolate, melted
½ cup dark brewed coffee
¼ cup sugar-free cocoa powder
¼ cup (1 scoop) chocolate protein powder
1 tbsp vanilla extract
⅛ tsp fine sea salt
1. Add the ripe avocados, cashew milk, melted
dark chocolate,
brewed coffee, sugar-free cocoa powder, chocolate protein powder,
vanilla extract, and fine sea salt in a food processor; blend until
smooth, scraping down the sides as needed. If the mousse seems too
thick, add 1 tbsp of cashew milk, at a time, blending between
additions. The mousse will thicken as it chills.
brewed coffee, sugar-free cocoa powder, chocolate protein powder,
vanilla extract, and fine sea salt in a food processor; blend until
smooth, scraping down the sides as needed. If the mousse seems too
thick, add 1 tbsp of cashew milk, at a time, blending between
additions. The mousse will thicken as it chills.
2. Divide the mousse into 6 dessert bowls.
Refrigerate for 3 hours or overnight.
3. Serve as is or with chopped fruit.
Per
Serving:
