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Related recipes: Balanced Plate, Berries, Chocolate, Desserts, Fruit, High Fiber, Low-Carb, Low-Sodium, Summer, Vegetarian
Imagine a world where decadent chocolate mousse has real value, grows beautiful skin and hair, and is actually good for you! Welcome to the rest of your life. This recipe has evolved with me over the years to become a signature dish. I made it in the movie Go Further with Woody Harrelson, and the Web site for the film got more hits inquiring about the chocolate mousse made from avocado than anything else. Cheers to the adventurous spirit! Just a touch of balsamic vinegar and shoyu (soy sauce) may sound as unusual as a coupling with chocolate and avocados, but both draw out the subtle complexity of good chocolate. The coconut butter is optional, but it makes the mousse truly velvety smooth, with incredible, beautifying properties. I recommend Omega Nutrition coconut butter as it does not have a coconut aroma, which imposes on the balance of flavor. By the way, put this mousse in an ice cream maker and it is insane.
Yield: 8 servings
2 cups Hass avocados (about 2)
1/2 cup plus 2 tablespoons maple syrup
2-4 Tbs organic evaporated cane juice or organic sugar (optional, for the sweeter tooth)
2 Tbs Omega Nutrition coconut butter (optional)
1-2 tsp nonalcoholic vanilla extract
1 tsp balsamic vinegar (aged balsamic is best)
1/2 tsp shoyu (soy sauce)
1 cup pure cocoa powder (Green and Black's is choice)
1 pint raspberries
handful of fresh mint leaves, chopped
Scharffen Berger's Cacao Nibs (optional, for garnish)
In a food processor, blend the avocados, maple syrup, cane juice or organic sugar (if used), coconut butter (if used), vanilla, balsamic, and shoyu until smooth and creamy.
Add the cocoa powder and blend until smooth. Sifting the cocoa powder before adding it is a good idea to prevent lumps. A simple metal strainer works well.
Distribute half of the raspberries evenly among 4 to 8 wine goblets or martini glasses.
Follow with a dollop of mousse, a sprinkle of mint, the remaining raspberries, and more mint. Top with cacao nibs, if desired.
Serving Suggestion: Mmmmmmm! Euphoria . . . Leftover mousse can be stored in a tightly sealed container for up to a week in the fridge or frozen for up to a month.
Copyright © 2005 by Renée Loux
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
