Mexican Chocolate Avocado Mousse with Cinnamon Crisps

A creamy and decadent avocado mousse infused with Mexican chocolate and served with crisp cinnamon tortillas. Perfect after a savory Mexican meal, especially enchiladas.

Prep Time

20 minutes

Total Time

35 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.86/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

2Ripe Avocados(Pitted and peeled)

£2.00

4ozMexican Chocolate(Semi-sweet, finely chopped)

£3.00

2tablespoonsUnsweetened Cocoa Powder

£0.25

0.3cupAlmond Milk(Or regular milk)

£0.20

2tablespoonsMaple Syrup(Or agave nectar)

£0.50

1teaspoonVanilla Extract

£0.10

0.3teaspoonCinnamon

£0.05

0.1teaspoonPinch of Cayenne Pepper(Optional, for a spicy kick)

£0.05

PinchSalt

4Small Flour Tortillas(Or corn tortillas for gluten-free)

£1.00

2tablespoonsMelted Butter

£0.20

2tablespoonsGranulated Sugar

£0.05

1teaspoonGround Cinnamon

£0.05

Total Cost

£7.45

£1.86 per serving

Instructions

1.
**Prepare the Mousse:** Combine avocados, Mexican chocolate, cocoa powder, almond milk, maple syrup, vanilla extract, cinnamon, cayenne pepper (if using), and salt in a food processor or blender. Blend until completely smooth and creamy. You may need to scrape down the sides of the processor occasionally.
2.
Taste and adjust sweetness or spice levels to your liking.
3.
Divide the mousse evenly into four serving dishes or glasses. Cover and refrigerate for at least 30 minutes to allow the mousse to set slightly.
4.
**Prepare the Cinnamon Crisps:** Preheat oven to 350°F (175°C).
5.
Brush both sides of each tortilla with melted butter.
6.
In a small bowl, combine granulated sugar and ground cinnamon.
7.
Sprinkle the cinnamon-sugar mixture evenly over both sides of the buttered tortillas.
8.
Cut each tortilla into 6-8 wedges.
9.
Arrange the tortilla wedges in a single layer on a baking sheet.
10.
Bake for 10-15 minutes, or until golden brown and crispy. Watch carefully to prevent burning.
11.
Let the cinnamon crisps cool slightly before serving.
12.
To serve, top each serving of avocado mousse with a few cinnamon crisps.

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My Notes

Nutrition Information

Nutrition per serving (175g)

475 kcal / 1987 kJ

Carbs

43g

17% of RDA

Fat

33g

47% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

23 g

26% of RDA

Sodium

140 mg

6% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a richer mousse, use full-fat coconut milk instead of almond milk.

The mousse can be made a day ahead and stored in the refrigerator.

Store leftover cinnamon crisps in an airtight container at room temperature for up to 2 days.

Garnish the mousse with fresh berries, shaved chocolate, or a sprinkle of chili powder for an extra touch.

Pair this dessert with a glass of Mexican hot chocolate or a light coffee.

Cooking Equipment

Food Processor or Blender

Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Spicy Black Bean & Corn Enchiladas

Delicious and easy vegetarian enchiladas packed with flavor. These are perfect for a weeknight dinner.

45 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Refreshing Jicama & Citrus Salad with Chili-Lime Dressing

A crisp and refreshing salad with jicama, citrus fruits, and a spicy chili-lime dressing. Perfect as a light side dish to balance richer, spicier meals.

15 minutes

4 servings

Easy

"This salad provides a refreshing contrast to the richness and spice of the enchiladas. The crisp jicama and juicy citrus offer a light and palate-cleansing experience, while the chili-lime dressing introduces a bright, tangy flavor that complements the Mexican cuisine and enhances the overall enjoyment without adding more heat."