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
Servings: 1 to 2
- 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
- ⅛ teaspoon vanilla powder or vanilla extract
- ⅛ 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)
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.
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