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Mini Avocado Chocolate Mousse Crescent Pies

Mini Avocado Chocolate Mousse Crescent Pies
  • Prep 25 min
  • Total 1 hr 45 min
  • Servings 24
Avocado gives a creamy texture to these simple chocolate mousse-filled crescent cups.
May 14, 2018

Ingredients

  • 1 avocado, pitted, peeled
  • 1/4 cup unsweetened baking cocoa
  • 1/4 cup unsweetened almond milk
  • 1/4 cup honey or real maple syrup
  • 1 teaspoon vanilla
  • 1 can (8 count) Pillsbury™ refrigerated crescents
  • 24 fresh raspberries

Steps

  • 1
    In food processor, process avocado, cocoa, almond milk, honey and vanilla until smooth to make mousse. Spoon into small bowl. Cover top of mousse directly with plastic wrap; refrigerate at least 1 hour until thoroughly chilled.
  • 2
    Meanwhile, heat oven to 350°F. Lightly spray 24 mini muffin cups with cooking spray. Unroll dough into 1 large rectangle on work surface. Press or roll into 12x8-inch rectangle, firmly pressing perforations to seal. Cut into 6 rows by 4 rows to make 24 squares. Gently press squares into mini muffin cups.
  • 3
    Bake 6 to 9 minutes or until edges are golden. Cool in pan 10 minutes. Run knife around edges of cups to remove. Transfer to cooling rack to cool completely.
  • 4
    Fill each cooled cup with slightly less than 1 tablespoon chilled mousse mixture. Top each with raspberry.

  • Swap almond milk for soy or regular milk, if desired.
  • Mousse can be prepared ahead up to 8 hours.

Nutrition Facts

Serving Size: 24
Calories
50
Total Fat
2g
Saturated Fat
0.5g
Trans Fat
0g
Cholesterol
0mg
Sodium
75mg
Total Carbs
9g
Sugars
4g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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