After a quick business trip to the Bay Area, my husband came home raving about a homemade avocado chocolate mousse that his hostess had made for dessert. Since he’s adopted a sugar-free, primarily gluten- and dairy-free lifestyle since January 1, he’s been looking for “healthy” desserts. What he really wants is a way to curb the sweet tooth with something that is not going to negatively impact his health.
In comes the avocado and a bit of chocolate and he thinks he’s in heaven. I tried to emulate the recipe from his hostess, but the measurements were all in grams. Without a proper conversion tool for all the amounts, I had to find another recipe. I found two alternatives, but each had a few items I didn’t want to add to our dessert. So I did what any good researcher would do… improvise!
Balancing the Good & the Bad
The good news, he loved it! It wasn’t too difficult to make. The photos make it look even more delicious!
The bad news? I don’t exactly know how I made it! I didn’t write anything down, so I only have rough estimates. That means I’ll have to improvise again the next time.
Generally, I think this is how it worked out:
Ron’s Chocolate Dream Avocado Mousse Recipe
- 2 ripe avocadoes (peeled and stone removed)
- 3 tbsp unsweetened cocoa powder
- 1 tbsp coconut oil
- 1/4 cup heavy cream or 1/2 cup almond/coconut milk
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 tsp pure maple syrup
- 1/2 – 1 cup warm water
- 3 dates
- Dash stevia
Put all ingredients in a food processor or blender (I use blendtech). Blitz until smooth and creamy. This is where you add the extra water if it’s not mixing properly. Scoop into bowls or serving dishes. Chill in fridge for 30 minutes or longer. Top with raspberries, coconut and/or carob chips.