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

Level

Easy

Yields

4 servings

Cost

£1.86

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

The Method

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."