Avocado is considered to be a super food, thanks to its healthy fats, protein content and fiber, while also being a rich source of:
They have been known to help reduce cholesterol, while helping to prevent certain types of cancer and also reducing the risk of heart disease and stroke.
Dark chocolate has been shown to be a strong source of antioxidants while also being a good source for minerals like:
This makes dark chocolate a great booster for the immune system as well as healthy blood.
There are a lot of ways to make a mousse, including a food processor, stand mixer or just a good old fashioned whisk and a pair of burley forearms. For the average foodie at home it is probably easiest to make a mousse in a food processor.
Melting the chocolate is something that you don’t want to take for granted. Chocolate that melts too fast or scorches will not make as smooth of a moose as one that has been melted slowly. This is best handled by making a double boiler by placing a metal work bowl over a medium saucepot of simmering water.
3 ripe avocados, peeled and pitted
½ cup of dark chocolate (squares or chips) chopped
½ cup of honey
½ cup unsweetened cocoa powder
¼ cup of almond milk
1 tablespoon of real vanilla extract
Pinch of pickling salt
Whole mint leaves for garnish
Here's how to make an avocado mousse recipe
Step 1: Place the serving dishes in the freezer 10 minutes before hand to chill them down before service.
Step 2: Chop the dark chocolate squares into small chunks a little bigger than a grain of brown rice.
Step 3: Pour roughly 3 cups of water in a medium saucepot over low heat. When the water comes to a low simmer, place the metal work bowl over top and add the chocolate. Stir continuously until all the chocolate melts, which should take 3 to 5 minutes.
Step 4: Set the work bowl aside and allow the chocolate to cool for a minute or two while you prepare the rest of the ingredients.
Step 5: Place the rest of the ingredients into the work bowl of your food processor.
Step 6: Run the food processor continuously for 1 minute. Then slowly pour the melted chocolate through the feeder chute.
Step 7: After a minute or two you will probably notice the mousse starting to climb the sides of the work bowl. Scrape them down and continue blending for another 2 to 3 minutes or until the mousse reaches your desired consistency.
Step 8: Portion each mousse into the chilled serving dishes and garnish with mint leaves.
You could also garnish with raspberries or blueberries if they are in season.