Chocolate Avocado Mousse with Hazelnut Crisps and Berries

Creamy, rich dessert with a nutty crisp cookie to contract the smooth mousse (video included)
Prep time: 30
Total time: 45
Skill level: Medium
What You'll Need
Chocolate Avocado Mousse
Hazelnut Crisps
Directions
Chocolate Avocado Mousse
- Place the chocolate and cream in a double boiler (a small bowl resting in a pot with an inch of water). Melt the chocolate and cream. Remove from the heat and mix.
- Place the avocado, chocolate-cream mixture, maple syrup, sugar, and sea salt in a food processor and process until smooth.
- Divide the mixture into two small ramekins. Place in the refrigerator and let the mousse set. Serve with hazelnut crisps and berries.
Hazelnut Crisps
Makes 18-24 cookies
- Preheat the oven to 325 degrees F.
- Place the hazelnuts in a baking pan and place in the oven. Roast for 10 minutes. Remove from the oven and place the hazelnuts in a tea towel for 5 minutes. Rub the hazelnuts inside the towel to remove the skins. Discard the skins.
- Place the hazelnuts in a food processor. Process to a fine powder and set aside.
- Place the butter and sugars in an electric mixer bowl and mix to cream them together. Add the egg and vanilla. Mix again.
- Add the flour, baking powder, and sea salt. Mix again.
- Transfer dough to a piece of plastic wrap laid out a flat surface. Use the wrap to roll the dough into a long cylinder of dough, 8 to 10 inches in length and 2 to 3 inches in diameter.
- Place the roll in the refrigerator and let chill for 30 to 60 minutes. Once chilled, slice the cookies and place on a baking sheet about one inch apart. Bake at 325 degrees F for 10 to 12 minutes. Remove from the oven and let cool. Store in an airtight container.
Videos
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This recipe has a video