Healthy Chocolate Mousse
Everybody loves chocolate…right? Chocolate ranks right up there with ice cream as one of my favorite desserts. In the last few years I have opted for dark chocolate because it has less sugar and it also contains antioxidants that are really good for you. I don’t make desserts very often. I guess I usually spend so much time cooking meals that dessert seems like a lot of extra work and too many dishes to hand wash . It’s all too easy to go to Bruster’s occasionally to get an scoop key lime pie ice cream or nutty coconut….yum! However, sometimes I do get in the mood to create a dessert at home.
I have been toying with several ideas lately for Chocolate mousse. I know it sounds crazy, but it is made with avocadoes. I promise that you won’t taste the avocadoes if you make it as described.
The first time I made this recipe for Chocolate Mousse I didn’t care for it very much. I vowed to make it again with Haas/ California (bumpy skin) avocados instead of the smoothed skin/ Florida (aka lite) avocados. It was delicious with the Haas avocados! For more on the difference between the avocados go here. The fat in Hass avocados are omega-3 fatty acids. Plus Haas avocados have a much creamier texture and just taste better!
This recipe is inspired by Sheryl Crows’ chocolate-avocado mousse recipe in her If It Makes You Healthy cookbook. Sheryl – like myself—began a new food journey after her battle with breast cancer. Her cancer situation was remarkably similar to my own, so I guess that’s why I have drawn some inspiration from her story and cookbook.
I had a suggestion — from a reader– that I photo journal my recipes instead of just the end results. So here goes…
For this recipe you will need 2 or 3 avocados, depending on size, agave nectar or honey, cocoa powder , vanilla extract, hazelnut extract (or mint extract if you can’t find hazelnut), strawberries, and fresh mint for garnish. Be sure to use cocoa that is not processed with alkali also known as “Dutch processed” cocoa. This makes the cocoa appear darker, but neutralizes the antioxidant properties of chocolate. For a great article on chocolate and the effects of the “Dutch process” go here.
Cut the avocados in half and remove the pits. I like to use the blade of my knife to remove the pits easily. Check out this video for a demonstration if you have no idea what I’m talking about
Scoop out the avocado flesh into the work bowl of a food processor and break up with a spoon.
Add the cocoa powder, agave nectar or honey, vanilla extract, and hazelnut extract to the bowl of the food processor. I like the hazelnut extract because I LOVE hazelnuts and chocolate, but you can you any extract you prefer. Peppermint would be very good substitute for the hazelnut if you prefer or can’t find hazelnut extract.
Process the mixture for about a minute. Scrape down the sides of the work bowl and process for another minute. Taste and add more agave to desired sweetness about a teaspoon at a time. Pulse the ingredients a few more times to make sure it is mixed thoroughly.
You could eat this right away, but I really recommend chilling for at least an hour as the mousse tastes much better cold. Either place in the serving dishes and chill in your fridge for 1 to 8 hours or place in another container. I find it easier to chill in another container as my fridge is usually filled to almost overflowing . I just don’t have the room to chill the mousse in the martini glasses in my fridge. If you have the room in your fridge feel free to just chill in the martini glasses or serving dish of your choice.
Serve garnished with fruit and sprigs of fresh mint. Enjoy!
Chocolate Mousse Recipe
Serves 3 to 4
- 2 to 3 large ripe avocados
- ½ cup organic unsweetened cocoa powder (not Dutch processed or processed with alkali)
- ½ cup agave nectar or honey, plus more to taste (I used 2 teaspoons extra)
- 2 teaspoons vanilla extract
- 1 teaspoon hazelnut or peppermint extract
- Strawberry and fresh mint for garnish
- Cut the avocados in half and remove the pits. Scoop out the flesh into the work bowl of a food processor and break up with a spoon.
- Add the cocoa powder, agave or honey, and extracts. Process the mixture for 1 minute. Scrape down the sides of the processor bowl and processor for another minute.
- Taste the mixture and add more agave or honey a teaspoon at a time until it reaches your desired sweetness. Pulse the processor a few times to make sure that it has been thoroughly combined.
- Chill the mousse for at least 1 hour, but up to 8 hours or overnight.
- Serve the mousse in dessert dishes and garnish with strawberries and mint.
This post was shared at Simple Lives Thursday.