• Recipes
  • Beverages
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Desserts
  • Gardening
  • Common gardening mistakes
  • Gardening articles
  • Gardening Q&A
  • Gardening To-Do List
  • About Us
  • About Us
  • Our Team
  • Contact Us
  • Advertising
  • Subscribe
  • search
  • Magazine Features
  • Magazine Issues
  • Chef Profiles
  • Recipes
  • Beverages
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Desserts
  • Gardening
  • Common gardening mistakes
  • Gardening articles
  • Gardening Q&A
  • Gardening To-Do List
  • About Us
  • About Us
  • Our Team
  • Contact Us
  • Advertising
  • Subscribe
  • search

    For more recipes and to subscribe, visit www.californiabountiful.com

    Avocado chocolate chipotle mousse

    Chef Andie Hubka
    Cork & Fork, Indio

    Avocado chocolate chipotle mousse

    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.” 

    Avocado chocolate chipotle mousse

    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

    Photo: © 2023 Mollie Kimberling