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Dark Chocolate Avocado Mousse with Coconut Caramelized Bananas Recipes
- Prep Time: 10 minutes
- Cooking Time: 5-minutes
- Serves: 4-6 servings
Dark Chocolate Avocado Mousse with Coconut Caramelized Bananas Recipes
- Recipe Submitted by Cornbread on 11/26/2014
Category: Breakfast, Desserts, Fruit, Chocolate
Ingredients List
- Mousse
- 4 large + very ripe avocados, peeled and pitted
- 4 ounces dark chocolate, melted and lightly cooled
- 1/4 cup dark cocoa powder (I used Hershey's Special Dark)
- 4 tablespoons honey
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon instant coffee
- 1/3 cup canned coconut milk (l used regular, but lite works fine too)
- Coconut Caramelized Banana
- 4 ripe bananas, preferably ones that are still a little firm, sliced into rounds
- 2 tablespoons coconut oil
- 2 tablespoons brown sugar
- 1/4 cup coconut rum
- 1 tablespoon vanilla extract
- 2 tablespoon unsweetened (or sweetened coconut), toasted
Directions
1. Add the chocolate to a microwave safe bowl and microwave on 30 second intervals until melted and smooth, about 1 minutes. Set aside to cool slightly.
2. Add the avocados, melted chocolate, dark cocoa powder, honey and salt to the bowl of a food processor. Take the instant coffee and using your fingers grind it together to make a fine powder. Add the instant coffee powder to the bowl. Blend until smooth and creamy, scraping the sides of the bowl as needed. Add the coconut milk and blend again until smooth and creamy. Spoon into glasses and refrigerate for at least 1 hour, but preferably 3 to 4. The mousse can be prepared 1 day in advance.
3. When ready to serve the mousse melt 2 tablespoons coconut oil in a skillet. Add 4 sliced bananas and 2 tablespoons brown sugar. Cook 2 minutes on each side or until browned. Add the coconut liqueur and vanilla; simmer 1 minute. Remove from the heat and spoon the warm bananas over the mousse. Sprinkle with toasted coconut and serve!
2. Add the avocados, melted chocolate, dark cocoa powder, honey and salt to the bowl of a food processor. Take the instant coffee and using your fingers grind it together to make a fine powder. Add the instant coffee powder to the bowl. Blend until smooth and creamy, scraping the sides of the bowl as needed. Add the coconut milk and blend again until smooth and creamy. Spoon into glasses and refrigerate for at least 1 hour, but preferably 3 to 4. The mousse can be prepared 1 day in advance.
3. When ready to serve the mousse melt 2 tablespoons coconut oil in a skillet. Add 4 sliced bananas and 2 tablespoons brown sugar. Cook 2 minutes on each side or until browned. Add the coconut liqueur and vanilla; simmer 1 minute. Remove from the heat and spoon the warm bananas over the mousse. Sprinkle with toasted coconut and serve!
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