Tuesday, April 3, 2018

Happy Chocolate Mousse Day!

April 3 is National Chocolate Mousse day. The word mousse is French and translates as “froth” or “foam.” Cold dessert mousses are often poured into decorative glasses and garnished with fruit, sweet sauces, or whipped cream. Savory mousses can be made from fish, shellfish, meat, or foie gras. 
 In celebration of this food holiday, we provide a tasty and healthy spin on traditional Chocolate Mousse.  

Avocados can be a great ingredient to incorporate in deserts. Avocados are 100% cholesterol-free, contribute nearly 20 vitamins, minerals, and phytonutrients. It is also a great source of fiber. 

The Avocado Chocolate Mousse is both creamy and rich in taste.  Try this recipe to celebrate  Chocolate Mousse day. 

Avocado Chocolate Mousse 

·         4 ounces chopped semisweet chocolate or chocolate chips (at least 60% dark), about 1/2 cup plus 2 tablespoons
·         2 large, ripe avocados (about 8 ounces each)
·         3 tablespoons unsweetened cocoa powder
·         1/4 cup Almond Breeze Unsweetened Almondmilk Cashewmilk Blend
·         1 teaspoon pure vanilla extract
·         1/8 teaspoon kosher salt
·         Optional: 1–3 teaspoons light agave nectar or maple syrup (OK to substitute pure maple syrup, though the flavor will change somewhat)
·         For serving: fresh raspberries, sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings


1.    Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.

2.     Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, Almondmilk Cashewmilk blend, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.

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