Spicy Mexican Chocolate Mousse

An exquisitely divine taste of heaven, this rich and creamy dessert is pure pleasure! The avocado in this recipe creates an irresistibly smooth, velvety feel; it’s like nothing you’ve ever experienced. In addition, the magnificent blend of sugar and spice—the dark chocolate, agave, honey, and vanilla—blend marvelously with the zesty flavors of the cinnamon and chili powder. This spicy dish is unforgettably out of this world!

Yields 4–6 servings

• 3/4 cup 60 percent cacao bittersweet chocolate chips (or dark chocolate chips, 70 percent or higher)
• 4 very ripe avocados, halved, pitted, and peeled
• 1/4 cup agave nectar
• 1/4 cup raw organic honey
• 1/3 cup full-fat coconut milk
• 1/2 cup cocoa powder
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon chili powder
• 1⁄2 cup fresh berries and/or 1⁄4 cup almond slivers, for garnish

1. Melt the chocolate chips over a double boiler until smooth and creamy. This entails boiling water in a sauce pot while melting chocolate chips in a pot on top of the boiling water.

2. Place the avocado flesh, the melted chocolate, agave, honey, coconut milk, cocoa powder, vanilla, cinnamon, and chili powder into a food processor or blender. Blend for 1–2 minutes or until a smooth, chocolatey mixture has formed.

3. Scoop mousse into 4-6 small individual bowls and refrigerate for 1-2 hours to set. Serve garnished with fresh berries and/or almond slivers.