2 ripe avocados, (8 ounces after peeling and pitting)
1/2 cup cocoa powder
1/2 cup maple syrup, Grade A, (or 1/3 cup honey)
2 Teaspoons vanilla extract
2 Tablespoons coconut oil, room temperature
Coconut Whipped Cream:
1 can coconut milk, refrigerated
2 Tablespoons maples syrup, Grade A, (or 1 Tablespoon honey)
Pie Cherry Sauce:
2 cups pitted frozen pie cherries (the sour kind), thawed
6 Tablespoons maple syrup, Grade A, (or 1/4 cup honey)
1 Tablespoon arrowroot powder
Place all of the Chocolate Mousse Base ingredients in a food processor or blender, (I’ve done both and I prefer the food processor). Process until smooth, scraping down the sides once or twice. If you’re using the blender, you will need to keep the speed low, and use the tamper to keep the mixture moving. When the mixture is completely smooth, transfer it into a mixing bowl.
Pour the entire can of coconut milk and the maple syrup into a mixer fitted with the whisk attachment and turn the mixer to high for 15 minutes until the whipped cream becomes light and fluffy, but barely holds a peak. Scoop out 1/2 cup of the whipped cream and fold it into the Chocolate Mousse Base mixture. Place the chocolate mousse in the refrigerator while you make the cherry sauce.
If you’re using a coconut milk without any thickeners, you’ll need 2 refrigerated cans. Scoop the cream from off the top, reserving the coconut water for another purpose and proceed with the Coconut Whipped Cream recipe.
For the Cherry Sauce, mix the sweetener and arrowroot together until it’s completely smooth. Stir in the cherries and cook over high heat, stirring constantly until the mixture comes to a boil. When the sauce becomes clear, remove it from the heat and place a lid over it to cool. The sauce can be made a day or two ahead of time as well as the Chocolate Mousse Base, and you can mix them together just before serving time.
When the Cherry Sauce is cooled, mix in 1/2 cup of the Cherry Sauce into the Chocolate Mousse. Serve the Chocolate Covered Cherry Mousse with the additional whipped cream and cherry sauce.