A couple summers ago, I had a slight love affair with avocados. And then I ate too many, enough to make me feel sick. I haven't bought them often since, but I think this recipe has changed my ways. The last time I bought an avocado was when I made this cake. Alex's mom brought us a couple of avocados over the weekend when we went out for lunch with her, so I decided to try this - it looked rather promising. I'm all about squeezing in healthy fats and nutrients into desserts when I can.
I know this seems just like another one of those recipes where you're hiding a vegetable in it to make it seem healthier; you usually expect those to fall flat in flavor, tasting healthy. This pudding is not that kind of healthy dessert. And I melted some chocolate chips into it, so it's really not that healthy, anyway, haha. But the creaminess is so luxurious.. you will not be thinking about the avocado that's in it when you eat this.
When I first tasted this, I sat there trying to find the avocado flavor, and you do get it slightly, in the first few bites, but I think that might've been mostly because I was looking for it. Once I kept eating it, I couldn't find it anymore. And then I was too much in creamy chocolatey heaven to even think about it. Alex even liked this mousse. That's saying something. He rarely likes desserts that would be considered healthy for him.
As for the servings for this, I filled two 1-cup pyrex bowls and figured Alex and I could share them, so we'd have enough for two separate occasions. We ended up eating about half of one. It's pretty filling. But I can imagine I could eat a whole serving if I put my mind to it..
Have I swayed you yet? I want to try freezing this next; it would take ice cream to a whole new level for me.. as if I didn't hold ice cream near and dear to me enough already..
Avocado Chocolate Mousse
makes about 4 servings (2 cups)
2 ripe avocados, pitted and flesh scooped out
1/4 cup + 2 T cocoa powder
1/3 cup raw agave nectar
1/2 t vanilla
1/4 cup coconut milk
1/2 cup dark chocolate chips, melted
In a food processor, blend the avocado until smooth and creamy. Add in the cocoa, agave nectar, vanilla, coconut milk, and salt, and blend until smooth, scraping down the sides when necessary. Melt the chocolate chips in the microwave at 30-second intervals, stirring in between, and then add to the food processor. Blend until smooth. Serve right away, or allow to chill for about an hour. Serve with fresh fruit, if desired. Enjoy.