Mexican Mousse

At the risk of sounding a little politically incorrect, I call this one "Mexican Mousse". When you take a look at the ingredients, you'll see why: It's got avocado, chocolate, cinnamon and even a dash of "picante" cayenne. This one is sweet, and spicy, and reminds me of our neighbors just south of San Diego. With the cayenne, it's a bit too spicy for me, so I leave it out. But Aaron loves it with the spice, so I guess we'll just take turns. I don't know how to describe it. Just taste it. It's de-lish.

Mexican Mousse 

or

Central American Mousse

or 

South American Mousse... because if I recall correctly, Mexico isn't the only place that uses spice to liven up their chocolate. 

4 very ripe (8-ounce) avocados,

peeled and pitted

1/3 cup unsweetened almond milk

1/2 cup semi-sweet chocolate chips, melted

1/2 cup unsweetened cocoa powder

1/2 cup agave

1 tablespoon + 1 tsp. pure vanilla extract

3 tsp. cinnamon
dash of ground cloves

1/2 tsp. cayenne pepper (optional)

handful of toasted hazelnuts (for garnish)

Puree avocados in a food processor or blender. Add remaining ingredients (except the hazelnuts) and blend until combined, scraping down the sides as needed.

Spoon evenly into 6 ramekins or other dessert dishes and let chill in the fridge for 3 hours or overnight.

Top with toasted hazelnuts and serve.

Disfruten!

*Will keep in the fridge for up to two days.