Your will not have a mind after you read this, because, as previously stated, it will be blown away.
This is my last dessert post for awhile. I promise. I can't help myself lately, sometimes sweets are just too dang delicious to pass up. And as long as I can control myself enough to enjoy them in moderation, I figure it's worth it. What I love about this recipe is that, while it is still considered a treat on our homestead, it's a far less guilty treat than normal. I know that it sounds crazy, but you're just going to have to trust me on this one. At least try it out of curiosity if nothing else. Stuart was a skeptic at first, too, but has since converted to a true believer in...
Chocolate Avocado Mousse.
I know - sounds crazy, right? Wrong. It's silky, smooth, and sweet. Avocado whips into the creamiest, most delicious mousse. It's rich - you only need a wee bit. But it is ever so tasty. This recipe is adapted from Renee Loux's cookbook, The Balanced Plate: The Essential Elements of Whole Foods and Good Health. It's one of my most used cookbooks. Although Renee is a vegan, her recipes are easily adaptable to personal preference. It's a wealth of information.
You will need:
- 2 large, ripe avocados (about 2 cups worth)
- 1/2 cup maple syrup (the real stuff!)
- 1 tsp. vanilla extract
- 1 tsp. balsamic vinegar
- 1-4 tablespoons of organic sugar (or sweetener of choice) depending on how sweet you want it
- 1 cup of cocoa powder
Step One: Scoop the avocado out of it's skins and put it into a food processor (or mechanism of your choice).
Step Two: Add the vanilla, maple syrup, sugar and balsamic vinegar. Process until it is a nice, smooth texture. I always take a spatula to clean the sides of the food processor and then run it again to make sure there are no chunks. We want this goodness completely smooth.
Step Three: Add the cocoa powder. Process again until smooth. Again, use a spatula to scrape the sides and make sure the cocoa is incorporated completely.
Step Four: That's all. Give it a quick taste test and add more sweetener if you think it needs it.
I like to serve ours chilled with a dollop of fresh whipped cream and frozen raspberries. The cream helps cut the richness of the mousse and the berries add a nice bright flavor to the mix. You will be doing your belly a disservice if you eat it without these additions - it is a heavenly combination.
This mousse also freezes very well - just put it in a tupperware and store it. If you are like us, you will find yourself grabbing a frozen spoonful when you get the chocolate bug.
I have a love/hate relationship with the chocolate bug.
Sometimes, it comes to me when I am at work and then I have to nibble on a square of dark chocolate like a little squirrel (hoping no one will see me!) Other times, I am able to ravage a bowl full of chocolate mousse with no regard for manners or calories.
If you're going to enjoy a treat - enjoy this one. Heart-healthy fat from the avocado, natural sweetener from the maple syrup and pure cocoa goodness. That's a beautiful thing.
Let me know what you think! If you don't like it - tell me. I will come and pick it up from your house and eat it for you. I got your back.
