Dark Chocolate Cups with Avocado Mousse

A surprisingly tasty twist.

Directions:

  1. In a medium bowl, microwave all but 3 squares of the chocolate for 30 seconds. Stir and repeat until chocolate is completely melted.
  2. Wash an empty foam egg carton, dry thoroughly. Use scissors to cut into separate egg cups.
  3. Place a heaping teaspoon of chocolate into each cup and tilt until chocolate lines each cup. Place in the freezer on a sheet pan.
  4. Using a food processer, combine the avocado, sugar, almond milk and lime juice. Scoop mixture into a medium bowl.
  5. Fold in the whipped topping.
  6. Remove the egg carton from the chocolate by carefully peeling off pieces of foam. Make sure that your fingers stay near the bottom to avoid melting the tops.  
  7. Scoop a tablespoon of avocado mousse into each cup. Top with a single raspberry.

Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen

Ingredients:

5.9 ounces Choceur Dark Chocolate Bar

1 avocado

½ cup Baker's Corner Granulated Sugar

2 tablespoons Friendly Farms Vanilla Almond Milk

½ lime, juiced

4 ounces Fit & Active Whipped Topping

12 raspberries


Prep Time:
25 minutes

Total Time:
25 minutes


Yields:
12 mini mousse cups