Many of my friends have raved about this chocolate and avocado blend – but I just couldn’t picture the flavors. That was until I tried this recipe. Traditionally, chocolate mousse is loaded with cream, eggs and sugar. This version replaces all of those with heart-healthy avocado without sacrificing flavor or the creamy texture you are used to. For those of you who may be skeptical, you have to just try it.
The key is to use almost overripe avocados to attain that light and airy texture a traditional mousse has.
Added bonus is that is you use dark chocolate (I used 70%), then you are also getting tons of flavanoids, antioxidants that help fight free radicals!
Here is what you need:
- 6 oz of good quality dark chocolate, chopped (use at least 70% to get the health benefits)
- 1/2 cup chocolate soy milk or almond milk
- 1 tsp instant coffee granules
- 2 tbsp liquid honey
- 1/4 tsp cinnamon
- 2 large avocados, peeled, pitted and cut into chunks
In a double boiler, melt chocolate with milk, honey, coffee and cinnamon. Stir until smooth. Place avocado in a blender with the chocolate mixture and puree until smooth and creamy.
That’s it!! You don’t even need to refrigerate to set it. Serve and enjoy immediately!
If you want to add a special touch, you can top it with crushed gingersnap cookies and some mango or pineapple. You could even layer it in cute cups for a special occasion… say, Thanksgiving!