Vegan, Allergen Friendly Chocolate-Avocado and Coconut Mousse Made with Unflavored Muru CBD Elixir and Pineapple Express Terpenes (*Contains Coconut and Chocolate. Made with Allergen Friendly Non-GMO Enjoy Life Chocolate.)
Yields 2 Large Servings (You can totally make this into 4 smaller servings by making 2 more bowls, adding another 4 droppers of Muru CBD Elixir and then evenly dividing the finished mousse into the four bowls during assembly!)
Ingredients:
1 large, ripe Avocado*
2- 10 ounce bags of Allergen Friendly Semi Sweet Chocolate (I used Enjoy Life. One bag is for chocolate avocado bowls and one for the mousse; if you plan to just serve in a bowl, omit second bag of chocolate- it is only needed for making chocolate bowls!)
2- 15 ounce can coconut milk, refrigerated over night
2 Tablespoons powdered sugar
Dash of salt
4 Droppers Muru CBD Elixir Unflavored (20mg CBD total= 10mg CBD each serving)
2 Drops Pineapple Express Terpenes by True Terpenes. (You can substitute with 1 teaspoon pineapple juice and omit powdered sugar, if pineapple express terpenes are unavailable to you)
10 Dried Coconut Chips (I dipped half of each coconut chip in chocolate while preparing avocado bowls, optional.)
Pan spray, plastic wrap and silicon pastry brush for chocolate avocado bowls
*I usually buy 2 avocados- I use 1 for molds to make the avocado bowls (and a batch of guacamole) while using the second for the actual mousse recipe! You can skip the avocado bowls and dip some balloons in chocolate for the same effect, if desired- or just serve it in any bowl! ;)
How to prepare Choco- Avocolada Muru Mousse
Refrigerate cans of coconut cream over night to solidify coconut cream. Carefully remove from fridge and spoon top cream away from thinner coconut 'milk' toward bottom. Add about 1/4 cup separated coconut cream back into thinner coconut milk (blending well); refrigerate the thick coconut cream for later. Place metal mixing bowl and whisk attachment into freezer for later also.
Prepare 2 chocolate avocado bowls (recipe below); keep in fridge until ready to fill.
In double boiler melt 6.5 ounces chocolate with coconut milk (you want about 3 ounces liquid, you can use some of the cream in fridge if needed for ganache or avocado blending for a little more creamy texture FYI). Cool. Mash avocado with a dash of salt and then blend in blender with coconut milk (about 3 ounces also) until smooth. Force avocado threw mesh strainer to ensure all lumps are smoothed. Fold chocolate coconut cream ganache with smooth avocado, 4 droppers of Unflavored Muru CBD Elixir and 2 drops Pineapple Express Terpenes (I used True Terpenes); set in fridge.
Using mixing bowl and beater from freezer, whip coconut cream from fridge and 2 tablespoons powdered sugar until it forms peaks. Fold whipped coconut 1/2(reserving 1/2 for assembly) mixture with avocado ganache until completely incorporated.
Assembly:
Spoon Choco-Avocolada Muru Mousse and remaining whipped coconut cream into chocolate avocado bowls (I start with a small amount of whipped coconut cream then layer with whipped coconut cream and mousse. Top with whipped coconut cream and coconut chips dipped in chocolate.)
-or- spoon into separate piping bags with any tips you prefer. Pipe a small amount of whipped coconut cream into bottom of chocolate avocado bowls; reserving some for the top. Layer with Choco-Avocolada Muru Mousse. Top with remaining whipped coconut cream and coconut chips dipped in chocolate.
Serve immediately. Enjoy!
For Chocolate Avocado Bowls:
Slice avocado in half, remove pit and avocado (save for later); rinse and dry avocado skins well. On parchment lined sheet pan place avocado skin cut side down; freeze for 20 minutes. Spray well with pan spray- wrap tightly with plastic wrap; wrapping the ends inside of the avocado being sure not to warp the natural shape by over tightening the plastic wrap. Place on sheet pan, cut side down and freeze again.
Melt half of 1 bag (about 1 cup) of chocolate in microwave safe bowl for 1 and a half minutes, stirring every 15 seconds until completely melted. "Seed" melted chocolate with 3-5 pieces of chocolate; stir until smooth. Remove avocado molds from freezer and using silicon brush, gently paint chocolate onto skin. Do a single layer on each, being sure to cover every inch, including where the cut avocado skin meets the sheet pan for a smooth finished look. Return to freezer for 2 minutes. Add a second layer of chocolate to the avocado molds; this time using a stippling effect to create the look of real avocado skin. Return to freezer for 10 minutes.
To unmold avocado bowls:
Wearing gloves and touching the bowls as little as possible, unwrap plastic from avocado skin. Gently and carefully peel avocado skin away from plastic. This takes a bit of finesse so be patient! Once, skin is removed, gently remove plastic wrap- again touching the chocolate as little as possible. When bowls are complete and unmolded, use about 2 teaspoons of chocolate to create 2 disk shapes on parchment paper lined sheet pan. Press each chocolate avocado bowl gently into each disk to create a base for the bowls. Refrigerate until ready to fill!
@SweetTerpenes
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