When I first posted this recipe for Chocolate Mousse it just happened to be on Food Waste Friday and it was right before Valentine’s Day. It really deserved its own post but I tried to do two things at once and always kind of regretted it. With the holidays right around the corner I thought it was only fair to give this delectable recipe it’s very own post. 🙂
Let me tell you, everyone who has ever tried this has LOVED it! Even people who aren’t normally chocolate lovers LOVE this.
Before you attempt to prepare it make sure your avocados are nice and soft.
- 4 ripe avocados
- 1 cup cocoa powder
- 1 cup agave (you could maple syrup or date paste instead)
- pinch of salt
- a few drops of vanilla
- Open avocados and empty them (minus the pit) into a blender/mixer/food processor.
- Blend until smooth.
- Add half of the cocoa powder and half of the agave along with the salt and vanilla.
- Blend until well mixed, taste and add more cocoa powder and agave until it is the flavor you like. You will not taste the avocado.
- Refrigerate until cold.
This could be served with almost any fruit, strawberries make a wonderful accompaniment. I’ve even frosted cupcakes too. I could eat it with a spoon but I’m wild like that. You will not believe something this creamy is dairy-free. For a frozen treat, freeze it by the spoonful (on a plastic spoon). You can also freeze it in a small bowl or cup, just let it defrost for a few minutes before enjoying.
This has a really long shelf life (when refrigerated) probably due to all of the sugar. I have done experiments but it’s safe to say it usually lasts well over a week. If it’s frozen I’d use it within a month. It seems to work best for me when I use my food processor but I have used my Magic Bullet with good results, it just takes longer.