Chocolate Silk Mousse
Chocolate aficionados, rejoice! A luxurious chocolate dessert is born with a surprisingly delicious and healthy twist…avocado.
If you have overlooked avocado thinking it was just a weird, bumpy green thing, think again! It is ranked right up there as one of the healthiest foods in the world.
I love what avocado does for our bodies:
Due to its nutritional profile, it is one of the foods closest to mother’s breast milk, totally bio-available with protein ratios that are equal to breast milk. Avocados are high in folate which is essential for women in child-bearing years, helping prevent neural tube defects such as spina bifida. Mashed up, it also makes an excellent food for baby’s developing brain. It assists the gut’s ability to absorb and assimilate nutrients; adding them to green salads helps to ensure proper absorption of all the vitamins and minerals in the fresh veggies. Avocados are also an high source of glutathione which helps to boost the immune system and slow the aging process. The monounsaturated fats in avocados reverse insulin resistance which helps to stabilize blood sugar levels.
Using avocado as a base for raw food concoctions has never been more popular! Its creamy texture and versatile go-with-everything rich taste make it a common ingredient in many dishes. From smoothies, gazpacho, and veggie juice blends to salads, dressings, and sandwich toppings, there are so many ways to LOVE avocado. And now we can add chocolate mousse to the list!
It would be hard to distinguish the avocado in this delicacy from a similar dessert served in a Swiss Bed & Breakfast or the Dutch chocolate-loving family kitchen of my childhood – except it might be silkier.
There are only five ingredients, and you won’t need to touch the oven, a blender, or gadget of any kind…OK, maybe a blender. You may have your fellow diners become jealous and (oh, dear!) double-dip in your dish!
Totally Raw, GF Ingredients:
3 large or 4 medium ‘not-too-ripe’, and not over-ripe, avocados
1/3 cup or more raw coconut nectar or honey (to your desired sweetness)
1/2 cup + raw cacao powder
1/2 tsp sea salt
Optional: 1 tsp. pure vanilla extract (make your own) – adds undeniable depth of richness.
PS: If you are looking for a great and tasty way to get more virgin coconut oil in your diet for health reasons (Diabetes, Alzheimer’s prevention, yeast infections, to assist weight loss, or heal the gut), barely warm 1/4 cup coconut oil until it is liquid and mix in thoroughly while still warm to prevent clumping. Coconut oil gets firm below 78°. You will likely not taste the coconut oil in the mixture with the chocolate predominating.
1. On a big plate, mash avocados until creamy. I did it with a fork, but you could use a blender for the smoothest consistency possible.
2. Add nectar, cacao powder, sea salt, and vanilla and mix until they are thoroughly blended.
3. Top with fresh berries and enjoy! I shaved on some of my Valentine’s Day chocolate bar to make it extra pretty.
I can’t wait for spring! The raspberries and blackberries here at Berry Hill promise to be abundant again this year. Consider planting a few bushes where you live this spring.