Ingredients

Adjust Servings:

	50g Mousse
	15g Coconut whipped cream
	45ml Coconut brittle
	Mousse
	2 Whole large Avocado
	1/2cup Tulip chocolate filling
	1/2cup Cocoa powder
	3tbsp Coconut milk
	3/4tsp Mccormick coarse salt
	Coconut Whipped Cream
	1can Mccormick thai kitchen coconut cream
	1/2tsp Mccormick pure vanilla extract
	Coconut Brittle
	1/2cup Honey
	1/2cup Water
	1cup Brown sugar
	1tsp Unsalted butter
	1cup Desiccated coconut unsweetened
	1/2tsp Mccormick coarse salt

Nutritional information

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Avocado Cholate Mousse

Name: Avocado Cholate Mousse
Yield: 3 Servings
Ingredients: Mousse: 50g; Coconut whipped cream: 15g; Coconut brittle: 45ml; Avocado: 2 Whole large; Tulip chocolate filling: 1/2cup; Cocoa powder: 1/2cup; Coconut milk: 3tbsp; Mccormick coarse salt: 3/4tsp; Mccormick thai kitchen coconut cream: 1can; Mccormick pure vanilla extract: 1/2tsp; Honey: 1/2cup; Water: 1/2cup; Brown sugar: 1cup; Unsalted butter: 1tsp; Desiccated coconut unsweetened: 1cup; Mccormick coarse salt: 1/2tsp

Light, airy, and soft melts in your mouth avocado chocolate mousse served with coconut cream and crispy coconut brittle

Serves 3
Medium

Ingredients

50g Mousse
15g Coconut whipped cream
45ml Coconut brittle
Mousse
2 Whole large Avocado
1/2cup Tulip chocolate filling
1/2cup Cocoa powder
3tbsp Coconut milk
3/4tsp Mccormick coarse salt
Coconut Whipped Cream
1can Mccormick thai kitchen coconut cream
1/2tsp Mccormick pure vanilla extract
Coconut Brittle
1/2cup Honey
1/2cup Water
1cup Brown sugar
1tsp Unsalted butter
1cup Desiccated coconut unsweetened
1/2tsp Mccormick coarse salt

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.