Smoked Chocolate Mousse
Microwave it for a few secs to liquify it if it’s solid
Concentrated vanilla extract
Peel and pit your avocados
Chop Avocado in a food processor
Add Cacao, vanilla, Coconut Cream, and Coconut Oil
Blend until smooth and creamy – you may need to taste it multiple times at this point, just for quality.
Use a kitchen spatula to fill your mould. If you don’t have a silicone mould you might need to oil it using coconut oil spray.
Freeze for at least an hour to solidify, then de-mould.
Cut cinnamon quills in half.
My mould makes exactly 2 portions, so I slice a block in half and place each on a small plate then balance a half cinnamon quill cut in half on it’s top.
Char the cinnamon using a blowtorch (or cigarette lighter) until the cinnamon bark is fully lit.
Cover the mousse and the smoking quill with a glass to capture the smoke and let the mousse sit in the smoke for at least 5 minutes for the smoke to permeate the oils on it’s surface.
Just before you serve, you can lift the glass up a little and re-light the cinnamon quill then replace the glass and immediately serve.
Share on Tumblr