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Carrot Patch "Dirt" Cups

Make Carrot Patch "Dirt" Cups with chocolate-avocado mousse and chocolate-covered strawberry carrots for a playful dessert.

Ingredients

• 1 batch chocolate-covered strawberry "carrots"
• 1 batch chocolate avocado mousse "dirt"
• 24 Oreos, crumbled
• 3 large ripe avocados
• 6 ounces dark chocolate, melted*
• 1/3 cup unsweetened cocoa powder
• 1/2 cup almond milk
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 6 ounces white baking chocolate, melted*
• McCormick Color From Nature Food Coloring (red and yellow)
• 6 fresh strawberries

Instructions

Step 1: Make the chocolate-avocado “dirt” mousse

Blend ripe avocados with melted dark chocolate, unsweetened cocoa, almond milk, maple syrup, vanilla, and a pinch of sea salt in a food processor until the mixture is completely smooth and glossy. Taste for balance and add an extra tablespoon or two of almond milk if you prefer a looser, silkier texture. Fold in about two-thirds of the finely crumbled Oreos so the mousse carries speckled pockets of crunchy cookie; reserve the rest to crown the cups later.

Step 2: Create the chocolate-covered strawberry “carrots”

Melt white baking chocolate and tint it with mostly yellow and a touch of red food coloring until you reach a vivid carrot-orange — go slowly with the red so the orange stays bright. One by one, dip clean strawberries into the colored chocolate, letting excess drip off, then place them on parchment to set. Use a fork or a piping bag to add fine, slightly darker orange drizzled lines to mimic carrot ridges. Chill on the parchment until the chocolate is fully hardened.

Step 3: Assemble the carrot patch cups

Spoon or pipe the chocolate-avocado mousse evenly into clear serving jars, pressing gently so each jar has a smooth, even top. Sprinkle the remaining crumbled Oreos generously over each jar to create a rich, textured “soil” layer, then nestle a single chocolate-covered strawberry upright into the center of each cup so its green leaves peek out like carrot tops. Serve immediately or refrigerate components separately and assemble just before serving.

Notes

• Use ripe avocados for the creamiest mousse and taste as you blend to adjust sweetness.
• Melt chocolate gently and avoid burning by using short bursts in the microwave or a double boiler.
• Reserve some crushed Oreos to sprinkle on top for texture contrast and visual appeal.
• Chill dipped strawberries on parchment in a single layer to prevent sticking and smudging.
• Do not freeze assembled cups; store components separately and assemble just before serving.