Chocolate Mousse with Raspberry Coulis

Chocolate Mousse with Raspberry Coulis

Chocolate Mousse with Raspberry Coulis
Yield: 6 servings
This is sure to tickle your Valentine's fancy!


Mousse

2 avocados, peeled and seeded

5 tablespoons cocoa powder

1/2 cup evaporated cane juice

1 tablespoon vanilla extract

pinch of Himalayan crystal salt

pinch cinnamon

1 pint of raspberries

 

  1. For the filling: Place the avocados, cocoa powder, evaporated cane juice, vanilla, salt, and cinnamon in a food processor outfitted with the “S” blade, and process until completely smooth.
  2. To assemble: pour mousse into serving dishes and accent with berries.
  3. Chill at least 1 hour prior to serving.

 

Raspberry Coulis
2 cups raspberries, fresh or frozen (see note)

½ cup coconut nectar

  1. Put the raspberries and coconut nectar in a high-powered blender and blend until smooth.
  2. Transfer the blended mixture into a nut milk bag. Wearing gloves, gently squeeze the raspberry mixture, as the nut milk bag will capture the little seeds from the raspberries.
  3. Store the raspberry coulis in a sealed glass jar or squeeze bottle in the refrigerator for up to four days.

 

Note: If fresh raspberries are not available, use organic frozen raspberries that have been thawed and drained.

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