Extra-Dark Chocolate Avocado Mousse

(Photo credit Julia D’agostino)

Check out my recipe featured on Veg News!

Excerpted from Plants First: “It’s no secret how much I love extra-dark chocolate. I have a little almost every day… usually around 3 p.m. when the day starts to feel long and a little cocoa and caffeine pick-me-up beckons. When I say dark, I mean in the 85% to 95% cacao range, which ensures that I get more of the antioxidants and flavanols without so much sugar. My favorite bar of chocolate is Theo because it’s widely available and super smooth, but any brand you like will work just fine. This recipe uses the humble avocado to create a creamy dairy-free mousse that will satisfy your chocolate craving and fill your belly since avocados are a delicious source of healthy monounsaturated fats and fibers.”

Serves 4

INGREDIENTS

  • 1 (3-ounce) dark chocolate bar

  • 2 ripe Hass avocados, peeled and pitted

  • 2 tablespoons maple syrup

  • 2 teaspoons vanilla extract

  • ¼ teaspoon salt

  • ½ cup coconut whipped cream, for garnish

  • ¾ cup fresh berries of choice, for garnish

DIRECTIONS

  1. Break chocolate bar into small pieces and place in a microwave-safe bowl. Microwave on high in 20- to 30-second intervals, stirring after each interval, until chocolate is melted.

  2. Into a food processor, add melted chocolate, avocados, maple syrup, vanilla, and salt and pulse until smooth.

  3. Divide mousse among bowls and top with coconut whipped cream and berries.

RecipesMaggie WehriDesserts, SnacksComment