Once while browsing for a cartoon channel in my TV, I came across healing food show by Renee Loux in KQED. She was sharing the recipe for chocolate mousse with one magical ingredient – avocado and suggested to use a mixture of natural sweetening agents like agave nectar, coconut palm sugar, maple syrup, organic sugar instead of using a single one.
For the dinner that night I made this for dessert and my husband scooped out big spoonfuls of the creamy mousse with the strawberry I served it with.
A delicious and simple dessert indeed. This mousse is egg-free, vegetarian, gluten free, low calorie and what not!
I tasted avocado for the first time in India. It was during one of our vacation to Coorg, a hill station town in South India. They called it butter fruit and when I tasted it raw, I didn’t develop a liking for it and after that I didn’t get a chance to eat it.
Years later when I went to UK, I ate a sandwich with avocado from Tesco but again I didn’t have the time to buy and explore with it.
Then when I moved to US and had a chance to taste Mexican food, I began to use avocado in my cooking.
I was told by my doctor friends that avocado has monounsaturated fat which is a good fat for the body and they have high fiber content and also is rich in potassium, vitamin B, E and K. Importantly avocado acts as an anti-inflammatory, means it helps to reduce inflammations in the body.
CHOCOLATE MOUSSE WITH AVOCADOS
Source: Renee Loux
2 large avocado – ripe
1/4 cup unsweetened cocoa powder
2 tablespoon agave nectar
2 tablespoon natural honey
2 tablespoon organic sugar (for added sweetness – optional)
2 tablespoon organic all natural maple syrup ( use if needed – adjust sweetness to your taste)
or organic coconut palm sugar
1 teaspoon low sodium soy sauce
1 teaspoon balsamic vinegar
1-2 teaspoon vanilla extract (no sugar ones)
Ripe strawberries for garnish
1. Whisk all the ingredients in a food processor to a smooth creamy texture. Check for sweetness before you serve. Scoop out the mousse in a parfait, wine or martini glass. I used a shot glass to serve and I served chilled.
2. Garnish with juicy strawberries.
This post was originally submitted to BeBetsy from Vijitha of Spices and Aroma who was previously a contributing writer.