Chocolate Avocado Mousse with Peppermint Essential Oil
So this mousse. Chocolatey. Creamy. Rich. It’s gluten-free, dairy-free, and your mouth will be none the wiser, while your stomach will be all the happier. Plus, it’s incredibly easy to make. Put it in one large tureen for a grand display or into individual little ramekins for a pot d’creme flourish.
2 bars (or 6 oz.) dairy-free fine chocolate
Tip: Scharffen Berger in an excellent chocolate
2 large ripe avocados
2 tablespoons unsweetened natural cocoa powder
2 teaspoons vanilla bean paste
1 vanilla bean pod
6 tablespoons maple syrup
¼ – ½ cup sugar
1 (5.4 oz.) can of coconut cream
Note: This is not the same as coconut milk and will not turn out the same.
6-12 drops Peppermint essential oil
Cut one bar in half, reserving half of one bar for shavings.
Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
Break the remaining chocolate into the bowl and stir, allowing it to melt. While you break it, appreciate the fine snap! sound that high quality chocolate makes when it breaks.
Once melted, set aside to cool slightly.
Meanwhile, halve and stone the avocados, then scoop the flesh into a food processor or blender, discarding the skins.
Split the vanilla bean pod down the middle, scoop out the beans, and add them to the food processor.
Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
Put into desired serve ware, then pop in the fridge to chill for at least 30 minutes. Serve with an extra grating of chocolate.
Note: For a different flavor, try using Lavender essential oil instead of Peppermint! Just be sure to add fewer drops of Lavender