Chocolate Avocado Mousse
A few helpful things I’ve learned when trying to feed people “healthy” baked goods…
1. Do NOT tell them what they are eating is “healthy.”
2. Do NOT list the ingredients your treat does contain.
3. Do NOT list the ingredients your treat does NOT contain.
I couldn’t tell you how many people I’ve tricked into eating things they would “never” try… Zucchini Brownies, Black Bean Brownies, Paleo Cookies, Date Truffles, Gluten-free Cake, and Avocado Mousse, to name a few. People hear healthy, sugar-free, gluten-free, or paleo and they automatically judge the food accordingly without ever giving the treat a fair chance… It’s not right, I tell you! Try something new and DON’T tell them what they’re eating and instead let others decide why your cookies or mousse taste “different.” Also note, “different” doesn’t necessarily equate to bad.
I’m not going to try and pretend Paleo Cookies taste as delicious as Browned Butter Nutella Stuffed Cookies, but man, they are pretty dang delicious and they actually include ingredients that are GOOD for you! Take Chocolate Avocado Mousse, for example. Substituting avocados and agave nectar for a treat that is normally made with heavy cream, eggs, and sugar? Ingenious. The avocados provide a rich and creamy texture and no one will ever know that your mousse actually contains FOUR AVOCADOS.
Chocolate Avocado Mousse by Giada de Laurentiis:
½ cup semisweet chocolate chips, such as Ghirardelli
4 very ripe (8 ounce) avocados, peeled and pitted
½ cup agave
½ cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
¼ teaspoon fine salt
Fresh raspberries, for garnish
- Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
- Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.