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Carrot Patch "Dirt" Cups

Make Carrot Patch "Dirt" Cups: assemble chocolate avocado mousse, Oreo "soil," 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: Blend the Chocolate Avocado Mousse

In a food processor combine ripe avocado flesh, melted dark chocolate, unsweetened cocoa, almond milk, maple syrup, vanilla and sea salt and process until completely smooth and luxuriously silky; taste and, if you prefer a thinner mousse, add a few extra tablespoons of almond milk and pulse again. Fold in about two-thirds of the finely crumbled Oreos so the mousse becomes speckled and gains a soft, grainy “dirt” texture while reserving the remaining crumbs for the topping. Spoon or transfer the finished mousse into a clean measuring bowl or a piping bag for easier portioning.

Step 2: Dip and Decorate the Strawberry “Carrots”

Gently melt white baking chocolate until glossy and smooth, then blend in the food coloring, using noticeably more yellow than red to achieve a warm, carrot-orange tone. Hold each strawberry by its green crown and dip it fully in the colored white chocolate, letting excess drip back into the bowl, then set each on parchment to cool. Once set, use a fork or a small piping bag of the same colored chocolate to drizzle fine carrot-like ridges across each strawberry so they read convincingly like miniature carrots; cool completely until the coating is firm and slightly snap-ready.

Step 3: Assemble the Carrot Patch “Dirt” Cups

Portion the chocolate-avocado mousse evenly into small clear glass serving jars, smoothing the tops with the back of a spoon to reveal the mousse’s velvety, dense body with tiny Oreo flecks. Sprinkle the reserved finely crushed Oreos across the top so each jar shows a dark, crumbly “soil” layer. Nestle one chocolate-covered strawberry “carrot” upright in the center of each jar so the orange candy coating contrasts with the deep brown crumbs and the green strawberry crown peeks out like a leafy top. Serve immediately or refrigerate components and assemble just before serving.

Notes

• Use very ripe avocados for the creamiest mousse.
• Melt chocolate gently to avoid seizing; use short microwave bursts or a double boiler.
• Keep components separate if assembling later to preserve texture.
• Use gluten-free sandwich cookies to make this recipe gluten-free.
• Let chilled mousse sit 10 minutes at room temperature before serving for a softer mouthfeel.