Been doing some tweaking to the basic chocolate avocado mousse recipe with which I began (see previous post). Think I’ve got it. Now if you’re a health food purist, my tweaks may not be healthy enough for you though I don’t think there’s anything terrible in here. But this is SO chocolate-y and yummy. Because I’ve added a bit of extra liquid this is somewhere between mousse and pudding in texture.
The espresso and vanilla both bring out the dark chocolate flavor — you don’t much taste either one as itself but the rich flavor of chocolate is seriously enhanced.
CHOCOLATE COMA AVOCADO MOUSSE/PUDDING
1/3 c. semi-sweet chocolate chips
1 Tbs. instant espresso
2 Tbs coconut oil
1 tsp vanilla
3-4 Tbs agave syrup (to taste; might want more than 4…; 2 leaves it bittersweet)
2 medium avocados
1/3 c. cocoa powder
Place first five ingredients (chocolate chips through agave syrup) in double boiler. Heat until everything is melted, stirring regularly. Put aside and allow to cool a bit.
Place avocados –minus peels and pits, however you do that*–with peeled banana and cocoa powder in food processor.
Pour somewhat cooled liquid mixture into food processor. Process for 1-2 minutes, until smooth.
Place in covered container and put in refrigerator for at least an hour. This really needs that time in the fridge — doesn’t taste quite right until it’s had that time.
Makes about four servings unless you can’t stop eating…
* I halve it,, remove the pit, run a knife around the edges of all the halves and fold the peels back to slide the avocado out.