“Mousse”
Chocolaty, Elegant, Simple, Health-full, and Delicious!
Adapted from detoxinista.com by My Little Blue Heron
Avocados.
I love those bags of tiny avocados. They’re perfect-sized, but what do you do with too many ripe ones? I found this great recipe and with a little twist, here’s my mousse.
This one's elegant enough for a holiday dinner party or for a healthy snackeroo. If you’re vegan or if you’re entertaining a vegan, this is a fantastic and elegant dessert. Promise: this will not taste like chocolate guacamole.
And you can freeze it!
My Vitamix is one of my best kitchen tools. If you have one, a small food processor or a hand blender, voila!
Don’t hesitate to play around with the ratio of cacao/carob/cocoa. Whatever you have on hand or like best will work. I like to use carob because it’s naturally sweet and it has no caffeine. But some folks don’t like the taste of carob. Try fooling around. It’s safe to do this in the kitchen.
If you have vanilla extract, that’s fine, but try some pure ground vanilla. There’s no alcohol and it’s always gluten free. I like this one, available on Amazon in the U.S.
Added fruit can be fresh, frozen, or freeze-dried. Fresh or frozen will add more texture. If you’re okay with seeds, fresh or frozen raspberries will add them. You can mash through a fine sieve and separate out from the seeds, too. I've had the most success with freeze-dried raspberries (Trader Joe's!) No seeds. If you add freeze-dried, add a little at a time until you're happy.
Be mindful of how much water and ice you add. Add each a little at a time, until you achieve mousse.
Serve: plain, topped with fresh raspberries, non-dairy whipped cream, chopped up toasted nuts or coconut (only if you’re using these flavors in the mousse.) Or some shaved dark or unsweetened chocolate. Portions should be kept small(ish) because avocados are rich, filled with good fats, and you'll be surprised at how satisfying a small portion is.
Happy Holidays! Happy, Healthy 2022!
peace and love,
Jane
Mousse
Equipment: Power Blender, small food processor or hand blender
Ingredients:
4 small or 2 large ripe avocados
8 Tbsp. combined: cacao/carob/unsweetened cocoa powder
6 Tbsp. pure maple syrup (to taste, less if using carob powder)
¾-1 tsp. pure ground vanilla or vanilla powder or extract*
Approx. 6 Tbsp. water + ice cubes, adding more, as needed
2/3 cup frozen raspberries or approx. ½ c. freeze-dried raspberries
(may substitute other fruit, such as cherries)
Garnishes (optional): fresh fruit, chopped nuts, coconut, whipped topping,
shaved chocolate
Procedure:
Scoop the flesh of the avocados into your blender/food-processor.
Add all ingredients including the minimum amount of water.
Scrape down sides, as needed. Add ice cubes and more water until
desired ‘mousse’ consistency is reached.
Taste and adjust, adding additional syrup, fruit, vanilla,
or you may want to add a different flavor (almond, hazelnut extract, coconut flavor?!)
Garnish, and serve immediately or refrigerate until ready to serve.
Before serving, you can lighten the texture by whisking with a hand-held whisk.
MLBH Truc: Freeze leftover mousse. Defrost and whisk to return to
original texture.Garnish and serve!
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