The Dutch like to plan things (I mentioned that), which means rather than spontaneous dinners with family and friends, each day of the week has its pre-specified dinner date. And being a total Type A, I love this. But this is also great because it means I can plan out the days I cook to correlate with dinner date days, meaning I can try out my kitchen experiments on unsuspecting bystanders and get some honest opinions (because yea, the Dutch can be brutally direct as well). So I served up this Avocado Chocolate Mousse Pie to the tulip-man and tulip-sister, mentioning nothing of the five avocados it contained, really putting this recipe to the test. It wasn’t until I caved and admitted the secret ingredient was a green veggie that they could guess what it was! Mic drop.
How to make avocado chocolate mousse
So how does this thing work? And can you really not taste the avocado? Answer: easy, and no! We’re going to whip together avocados and chocolate to create an ultra-creamy sort of chocolate pudding. Now this pudding is delicious in itself, but we’re not stopping there. Oh no. We want fluffy, heavenly mousse! That’s where the coconut cream comes in. We’re going to get some good, full-fat coconut milk and let it separate into thick coconut cream and water. Whip the cream and fold it into the avocado chocolate, and there you have it, the makin’s for a damn good Avocado Chocolate Mousse Cake. And for the base of this mousse pie? Oreos. Because 1) I was missing some good ole American cookies and 2) They are surprisingly vegan (at least, the Oreos made in the U.S. are vegan). Top with more coconut cream, shaved chocolate, fresh berries…whatever you’re feeling/have in your pantry!
