Chocolate Avocado Mousse
” This recipe literally came to me in a dream nearly 20 years ago when I owned a raw food restaurant in Maui, Hawaii. It has evolved with me over the years and has been “borrowed” by countless chefs, restaurants and publications.
Avocado is laden with beautifying oils for healthy skin and hair and chocolate is a wealth of protective antioxidants and fell-good compounds.
A drizzle of balsamic vinegar and tamari may sound as unusual as coupling chocolate and avocado, but just a touch of tang and salt draw out the subtle complexity of good chocolate.
Adding coconut oil is optional and will yield an extra creamy mixture, though I recommend a coconut oil with no scent or just a light scent so it doesn’t overwhelm the other flavors.”
Yield: 6-8 servings
- 2 Hass avocados, pitted and diced
- ½ cup + 2 tablespoons maple syrup
- 1-2 tablespoons unscented coconut oil (optional)
- 2 teaspoons vanilla extract
- ½ teaspoon aged balsamic vinegar (or a scant ¼ teaspoon regular balsamic)
- ½ teaspoon tamari
- 1 cup unsweetened cocoa powder, sifted
- In a food processor, combine avocados, maple syrup, coconut oil, vanilla, balsamic, and tamari and process until smooth and creamy.
- Add cocoa powder and blend until smooth. Serve with berries or seasonal fruit, fresh mint leaves and cacao nibs.