Chocolate Velvet

by Chef Cherie Soria

Yield: 1 1/2 cups/370 mL (6-8 servings)

1 ripe avocado
6 tablespoons (90 mL) unsweetened raw cocoa powder or carob powder
1/4 cup (60 mL) agave syrup
2 tablespoons (30 mL) evaporated cane juice
2 tablespoons (30 mL) plus 1/2 cup (120 mL) purified water
1/2 teaspoon (2 mL) vanilla extract
Pinch of ground cinnamon

1. Combine the avocado, cocoa powder, agave syrup, evaporated cane juice, 2 tablespoons of the water, and all of the vanilla extract and cinnamon in a food processor fitted with the S blade and process until smooth.

2. Add the remaining 1/2 cup (120 mL) of water and process again until well blended. The more water you add, the thinner the sauce will be. (If you prefer to use a blender rather than a food processor, be careful not to process the mixture too long. If too much air is beaten into the sauce it will become too fluffy.)

3. Stored in a sealed glass jar in the refrigerator, Chocolate Velvet will keep for up to 1 week.


Chocolate Frosting or Filling: Use only 2 tablespoons (30 mL) of the water and omit the remaining 1/2 cup (120 mL).

Chocolate Mousse: Use a blender instead of a food processor and use only 1/4 cup (60 mL) of the water to create a fluffy consistency similar to a classic mousse.

Frozen Fudge Bars: Freeze the mixture in Popsicle trays.