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Mighty Chocolate Mousse


There are just nights I crave a nice cup of Chocolate Pudding or a nice light Mousse! The only problem the traditional versions are high in sugar and made with dairy.

In my quest to move away from inflammatory foods -- sugar and dairy are definitely out. The alternative is perfect. The mighty Avocado comes through to make the creamiest incredibly delicious Chocolate Mousse--who knew!

Did you know that the Avocado has a neutral taste? It can replace butter, cream and eggs.

Below are two recipes for you to try. Both are raw and delicious!

One of my favorite versions is adapted from the recipe of my raw food mentor, Jennifer Cornbleet! Her book Raw Food Made Easy.

Chocolate Mousse (1-2 People) by Jennifer Cornbleet

  • 1⁄4 cup pitted medjool dates, soaked

  • 1⁄4 cup pure maple syrup or agave nectar

  • 1⁄2 teaspoon vanilla extract (optional)

  • 3⁄4 cup mashed avocados (1 1⁄2 avocados)

  • 1⁄4 cup plus 2 tablespoons unsweetened cocoa or carob powder

  • 1⁄4 cup water

Equipment

  • fork

  • measuring cups

  • measuring spoons

  • food processor

  • rubber spatula

Instructions:

Place the dates, maple syrup, and optional vanilla in a food processor fitted with the S blade and process until smooth. Add the avocado and cocoa powder and process until creamy. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Add the water and process briefly. Stored in a sealed container, Chocolate Mousse will keep for three days in the refrigerator or two weeks in the freezer. Serve chilled or at room temperature. Variations For Double-Batch Chocolate Mousse: Increase the amounts to 1⁄2 cup pitted medjool dates, soaked, 1⁄2 cup pure maple syrup, 1 teaspoon vanilla extract, 1 1⁄2 cups mashed avocados (3 avocados), 3⁄4 cup cocoa or carob powder, and 1⁄2 cup water. Yield: 2 cups, 4 servings.

For Chocolate Buttercream Frosting: Omit the water. For Chocolate Sauce: Increase the water to 1⁄2 cup for a small batch, and to 1 cup for a double batch. For Chocolate Ice Cream: Freeze the Chocolate Mousse for at least 4 hours. Allow to thaw for 15 minutes before serving. Stored in a sealed container, Chocolate Ice Cream will keep for one month in the freezer.