Ingredients
California Avocado Chocolate Mousse
- 2 ripe, Fresh California Avocados, seeded, peeled and chopped
- 1 cup cold heavy whipping cream
- 2 Tbsp. cold heavy whipping cream
- 1/4 tsp. vanilla extract
- 1/8 tsp. salt
- 2 Tbsp. confectioner's sugar (powdered sugar)
- 1/2 cup white chocolate chips, melted
California Avocado Chocolate Mousse Layer Cake
- 3/4 cup canola oil
- 1/2 tsp. canola oil
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 3 eggs
- 2 tsp. vanilla extract
- 1/2 cup sour cream
- 1 cup all-purpose flour, sifted
- 2 Tbsp. all-purpose flour, sifted
- 1 1/2 tsp. baking soda, sifted
- 1/2 tsp. kosher salt
- 1/2 cup buttermilk
- California Avocado Chocolate Mousse (see make-ahead recipe above)
- 2 oz. chocolate bar, shaved, for garnish
- 1/4 cup fresh mint sprigs, for garnish
Directions
California Avocado Chocolate Mousse
- In a food processor or blender, puree the avocados with 2 Tbsp. (or more, as needed) heavy whipping cream, vanilla extract and salt until completely smooth, scraping down as needed. Set aside.
- Using a stand mixer or hand-held mixer, beat remaining heavy whipping cream with confectioner’s sugar until stiff peaks form; set aside.
- Add melted white chocolate to the avocado puree and mix until completely smooth.
- Fold in whipped cream.
California Avocado Chocolate Mousse Layer Cake
- Preheat oven to 350 F. Line a 9”x13” baking dish with parchment paper and grease with ½ tsp. of canola oil.
- In a stand mixer outfitted with a paddle attachment, cream together the canola oil and sugars for 3-4 minutes. Add the eggs to the mixer one by one, followed by the vanilla extract, mixing until thoroughly combined. Add the sour cream and mix well. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt, and then add to the wet ingredients in three batches, taking care not to overmix. On the lowest speed, drizzle in the buttermilk, making sure to scrape the bottom of the bowl to ensure that all the ingredients are fully incorporated.
- Pour the batter into the prepared baking dish and bake for 45 minutes until the cake is set and an inserted toothpick or skewer comes clean. Cool the cake right side up on a cooling rack for at least an hour. To remove the cake from the baking dish, run a butter knife around the edges of the dish, invert the cake onto the cooling rack, remove the parchment paper and return it to the right side up to fully cool.
- Cut cooled cake into small cubes.
- Divide cake and mousse into eight equal portions. Using a 12 oz. mason jar or glass, layer cake and mousse, starting with cake and ending with mousse. Repeat for three layers of each per jar. Each jar should contain a total of 1 ¼ cups cake and 1/3 cup mousse and the jar will be slightly over-full. Garnish the dessert with chocolate shavings and a sprig of fresh mint.
Recipe courtesy of Chef Brooke Williamson, via the California Avocado Commission
