Chocolate and Coffee Avocado Mouche from Latin America

Although avocados bring tex-mex nights to nachos or lavish brunch, it can be transformed into a glitzy, vegetarian sweet with incredible ease.

The avocado may have been introduced to Europe at the time of the great discoveries, but it did not conquer the hearts (and stomachs) of Europeans but of US residents only recently. Its creamy texture, full of flavor, its "good" fats and its nutrients have made it a favorite raw material for both vegetarians and those who love healthy eating.

While most are accustomed to savory recipes, such as guacamole or impressive breakfast dishes with eggs, the truth is that avocado fits well with sweet pastries - and chocolate is especially good. After all, Native Americans, whose native avocado originated, used to mix it with crushed cocoa beans - let's not forget that chocolate is also a Latin American gift to mankind. Coffee may come from Africa, but has been cultivated in South America for hundreds of years, to the point that it is considered a synonym, so it fits into this particular recipe.

This recipe combines three favorite South American products: avocado, chocolate and, of course, coffee! It is easy, does not need preparation or cooking and is very light. Due to the lack of sugar, it is good even for those who care about their diet, while also ideal for vegetarians, since no animal products are used for its preparation.

What do you need for an Avocado Chocolate Coffee Mousse?

60 gr dark chocolate, high in cocoa

4 ripe avocados

1/4 cup of coconut milk

1/4 cup of cocoa powder

1/4 cup of honey

A pinch of salt

2 tablespoons of espresso or instant coffee

Whipped cream (optional)

How is Avocado Chocolate Coffee Mousse prepared?

• Melt the chocolate in a ben mari and allow to cool slightly
• In a blender, mash the avocados until they are creamy.
• Add the other ingredients one by one, continuing to grind. Last  add the melted chocolate.
• Divide the mousse in bowls, and let them cool in the refrigerator for 1-2 hours
• Serve with whipped cream (optional) and whole coffee beans.

Tips for a delicious Avocado Chocolate Coffee Mousse

• You can use whatever coffee you want, as long as it is mildly ground (for espresso) or use instant coffee. Due to the nature of the recipe, as the coffee is not extracted, instant coffee will give a stronger coffee flavor.
• The mousse is not very sweet, due to its ingredients. If you like it sweeter, you can add a little more honey.
• Store in the refrigerator for 24 hours - generally, it is best to eat fresh.
• If you don't like coconut milk or if you don't care about the vegetarian nature of the dessert, we can replace it with regular milk
• Avocados must be ripe, otherwise neither the texture nor the taste of the sweet will be correct. If we do not find ripe avocados, we buy them unknowingly, and leave them outside for a few days, in a paper bag, until they are easily squeezed.
• You can garnish with pieces of chocolate or whole coffee beans.
• The mousse can be served for breakfast, or as an afternoon snack, as despite its simplicity, it is especially filling thanks to avocado.

Even if you don't like avocados, today you have a reason to try them - with three teaspoons of espresso and plenty of chocolate, avocado takes on another dimension!