Mousse au Chocolove from REBECCA LEFFLER’S TRÈS GREEN, TRÈS CLEAN, TRÈS CHIC | Photo credit: Ashley Melillo www.blissfulbasil.com
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4 from 2 votes

Mousse au Chocolove

"This chocolate mousse is the ultimate comfort food: It’s easy to digest and soothing to both body and mind, thanks to a silky texture and feel-good chemicals that boost endorphins and serotonin levels in the brain. Unlike classic mousse au chocolat, this version uses a (not-so) secret ingredient to obtain a creamy consistency: the astounding avocado! No need for cream or eggs; the avocado alone adds sultry smoothness, with the addition of dates, vanilla, cinnamon, and an optional superfood boost from carob and mesquite that accentuates the chocolate flavor without adding sugar." -- Rebecca Leffler
Prep Time10 mins
Total Time10 mins
Course: Dessert
Servings: 1 to 2
Author: Rebecca Leffler | Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New Way with Plant-Based, Gluten-Free Recipes for Every Season

Ingredients

  • 1 large ripe avocado
  • 1 medjool date, pitted (I ended up using 3 dates to sweeten it more)
  • 1 very generous tablespoon raw cacao powder
  • teaspoon vanilla powder or vanilla extract
  • teaspoon cinnamon
  • ¼ cup (50 ml) nut milk (homemade or store-bought), coconut water, or water
  • A pinch of himalayan or sea salt
  • 1 teaspoon mesquite powder (optional)
  • 1 teaspoon carob powder (optional)

Instructions

  • Halve, pit, and scoop out the flesh of the avocado. Soak the date in hot water until soft, then remove the pit and peel. Add all ingredients to a Vitamix (preferable) or food processor and blend until smooth. Add more liquid as needed.
  • Tips: Top with some cacao nibs and fresh fruit if you’re fancy! You can also easily turn this into a chocolate hake; just add more liquid to thin it out and pour into a glass. This is much creamier
  • and more delicious using a nut milk, particularly a homemade cashew milk.

Notes

Mint Mousse au Chocolove: Add 1 to 2 drops of peppermint essential oil and ½ tablespoon chopped fresh mint into the mousse and blend, then garnish with more mint leaves.
Mousse au Chocole: Add a pinch of cayenne pepper and ¼ teaspoon maca powder.
Mousse au Chocorange: Add 1 to 2 drops of orange essential oil and top with orange zest.
Mousse ay Chai-Colot: Add 1 to 2 drops of cinnamon bark essential oil and a pinch each of nutmeg, cloves, ginger, black pepper, and cardamom. Optional: Add 1 teaspoon of lucuma powder.
Mousse au Chocacai: Add 1 teaspoon of açai powder. Top with fresh berries and cacao nibs.
Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com