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Avocado Cholate Mousse

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Adjust Servings:
50g Mousse
15g Coconut Whipped Cream
45ml Coconut Brittle
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 Butter, unsalted
1cup Desiccated coconut, unsweetened
1/2tsp McCormick Coarse Salt

Nutritional information

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Avocado Cholate Mousse

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

  • Serves 3
  • Medium


  • Mousse

  • Coconut Whipped Cream

  • Coconut Brittle


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


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.


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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