Here’s a velvety smooth chocolate mousse from my 80/20 book – just in time for Easter. A chocolate mousse that’s guilt free and loaded with antioxidants. This purely delicious chocolate mousse is made from ripe avocado that is blended with raw cacao powder and scented with a little + vanilla and spice. The addition of a banana or a little coconut water will make the texture a little lighter. If you are choosing to spread this magnificent mousse onto cakes or cupcakes, then it’s a good idea is to add 2 tablespoons of cold pressed coconut oil or cocoa butter to help firm it up a bit. There is something magical about avocado – it’s a wonderful emulsifier and marries ingredients together perfectly and allows the wonderful chocolate vanilla flavours to linger in the mouth. I love to serve this mousse as part of a dessert served with smashed raspberries or spread over a fresh made naked chocolate cake. Enjoy.
What’s good about it:
The botanical name for the cacao tree is theobroma cacao – which means “food of the gods” in Greek. The American Journal of Clinical Nutrition reports that cocoa which comes in the form of cacao powder can improve heart health, lower blood pressure and reduce LDL (“bad”) cholesterol. Cacao is high in magnesium and iron and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain that gives you a pleasurable sensation similar to the high people get after exercise. Avocado adds a lovely creaminess and is full of good anti-inflammatory mono-unsaturated fats that is good for your health.
1/4 cup raw honey or organic maple syrup (or your choice of the following: 4 fresh pitted dates or 1/4 cup brown rice syrup.
2 ripe avocados
1 teaspoon vanilla extract or paste
1/2 cup Healthy Chef Naked Chocolate powder or raw cocoa powder
Pinch of sea salt and cinnamon to enhance flavour
Combine all the ingredients in a good powerful high speed blender like a Vitamix adding the honey first, followed by the avocado, vanilla and cocoa.
Blend for about 30 seconds until smooth and creamy.
Add a splash of water or coconut water to make a lighter mousse. Taste and adjust sweetness if needed.
Spoon into a bowl and allow to set in the fridge.
Enjoy – serves 10 – 12.
This mousse is delicious on it’s own or used as a topping for cakes and cupcakes. The addition of 2 tablespoons melted cacao butter or cold pressed coconut oil will firm up the mousse.
Add 1 serve natural protein powder to pump up the protein.
Add 1 tablespoon Healthy Chef Superfood to pump up antioxidants.
Serve alone or with alongside smashed raspberries or cinnamon roasted figs and pomegranate.
CACAO / COCOA POWDER NOTES:
There are 3 main types of cocoa.
1 Dutch processed
Cocoa is what the beans are called once they have been cleaned, roasted and ground – Dutch processed neutralises the acidity and gives a darker look and rich smooth flavour. Great in baked chocolate cakes for its richer flavour.
Natural cocoa is just roasted then ground into a powder and is lighter in colour.
Raw Cacao is the same bean but still in the raw state, uncooked and unprocessed – high nutrient quality.
They all have their purpose in cooking and what you use depends on the final result and flavour you want to achieve. I use them all depending on what i have in my cupboard at the time.