Avocado chocolate chipotle mousse

Chef Andie Hubka
Cork & Fork, Indio

Chef Andie Hubka says salt is one of a cook’s most important ingredients. This dessert, for example, “completely changes when you add salt, especially sea salt, which has a high salinity.”

Ingredients

2 large, ripe avocados, flesh only
1/4 cup Dutch cocoa powder
1/4 cup dark chocolate, melted
1/4 cup maple syrup or agave syrup
4 tbsp. almond milk
1 tsp. vanilla extract
1 chipotle pepper in adobo sauce, seeds removed
Large pinch of sea salt
Toasted sliced almonds, for garnish

Instructions

Combine avocado, cocoa powder, chocolate, syrup, almond milk, vanilla, chipotle and salt in a blender and process until completely smooth. For best results, make in advance, add to serving dishes and allow to set up in the refrigerator for at least 2 hours. Serve with a sprinkle of almonds and, if desired, an additional sprinkle of salt.

Serves 4 to 6