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CALIFORNIA AVOCADO CHOCOLATE MOUSSE
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5 Ratings | 3 Comment(s)
Author: Recipe created by executive chef Adrian Halmagean of Sorrel Bistro in Temecula, CA Recipe Provided By the California Avocado Commission
ripe, Fresh California Avocado, halved, peeled and seeded
- Chop the avocado into a few medium-sized pieces and put it in a food processor.
- Add the cocoa powder, vanilla, agave syrup and coconut milk to the food processor and blend on high for about thirty seconds, or until mousse reaches desired consistency.
- Serve it chilled with fresh sliced strawberries.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2011, Adrian Halmagean
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
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