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Avocado Cholate Mousse

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Nutritional information

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Avocado Cholate Mousse

  • Medium

Ingredients

  • Mousse

  • Coconut Whipped Cream

  • Coconut Brittle

Directions

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Steps

1
Done

Mousse

Combine all the ingredients in a food processor and pulse until well blended.

2
Done

Coconut Whipped Cream

Make sure to place can of coconut cream in the chiller for about 8-24 hours before making this recipe to allow coconut cream to be whipped easily.
Take the coconut cream out of the chiller and place the contents to a mixing bowl, making sure to separate the liquid in the can and reserving it for another recipe.
Pour the McCormick Pure Vanilla Extract in and whisk until soft to medium peaks.

3
Done

Coconut Brittle

In a pan, combine honey, water, sugar, and McCormick Coarse Salt, and stir to dissolve the sugar.
Once the caramel turns amber you can pour the desiccated coconut in and mix well.
Keep on stirring, you can use a candy thermometer as a guide around this time and stop cooking when it reaches 290F
Remove from the heat and pour the caramel into a silicone baking sheet or parchment paper and use a spatula to spread it to your desired thickness.
You can then break the brittle off into smaller chunks.

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