Avocado Chocolate Mousse with Coconut Oil and Mint

Handling

• Allow coconut oil to cool until warm but not hot before adding to blender. Adding overly hot oil to a sealed blender creates pressure that can cause the lid to blow off and result in severe burns.

High Risk Population

• This recipe contains honey. Do not serve to infants under 12 months of age due to the risk of infant botulism from Clostridium botulinum spores that may be present in honey.

Storage

• Refrigerate mousse within 2 hours of serving. Store covered with plastic wrap pressed directly against the surface to prevent oxidation. Consume within 3-4 days for optimal quality and food safety.

Cross Contamination

• Thoroughly clean blender and all utensils with hot soapy water between uses if preparing other recipes. Any residue from allergen-containing foods could contaminate this allergen-free mousse.

Equipment Safety

• When blending on high speed for 2 minutes, ensure the blender lid is securely locked and use a kitchen towel to hold the lid down as an extra precaution against pressure buildup.

Shelf Life

• While coconut oil has natural antimicrobial properties, the fresh avocado base means this mousse has a shorter shelf life than traditional mousse. Discard if you notice any off odors, discoloration beyond normal browning, or mold growth.