I didn’t post anything last Thursday because I had house guests. My mom and her friend came to stay with us for the weekend. I planned to serve the Mile-High Tortilla Pie to them, but they ended up missing dinner and arriving later than I had expected. Toby and I enjoyed the Mile-High Pie anyway! This is such an easy dish to make that really impresses people. Anyway, to make up for not posting last Thursday, I am posting twice today. For dessert last night I made this Chocolate of the Gods Mousse. It tasted so rich and decadent and was simple to make…the hardest part was fitting it all in my little food processor. You usually don’t say avocado and dessert in the same breath, but here it is! It’s chocolaty, delicious, and vegan! I did not add any of the optional ingredients listed below. I also did not add mint. Toby said it was really good, but needed a little sugar. I disagree.
rating: 8
Chocolate of the Gods Mousse
(Shape, July 2008)
Ingredients:
2 large Haas avocados, cubed (about 2 cups)
1/2 cup plus 2 tbsp maple syrup
2-4 tbsp organic evaporated cane juice or organic sugar, available in health food stores (optional)
2 tbsp Omega Nutrition coconut oil, available in health food stores (optional)
1-2 tsp vanilla extract
1 tsp balsamic vinegar
1/2 tsp low-sodium soy sauce
1 cup cocoa powder
1 pint raspberries
1 handful fresh mint leaves, chopped
shaved dark chocolate (optional)
Directions:
Place first seven ingredients in a food processor and pulse until smooth. Sift coca powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate in a tightly sealed container for up to a week or freeze it for up to a month.
When ready to serve, evenly distribute half the raspberries among four wine goblets or martini glasses. Add a dollop of mousse to each, followed by a sprinkle of the mint, the remainder of the raspberries, and another dollop of mousse. (If you have more mousse than you need to serve four, the extra can be refrigerated or frozen). Top with more mint and shaved chocolate, if desired, and serve.
Serves 4.
Wow, avacado! Really? That is amazing. I’m going to pass this on to my vegan friend.
Can you believe it?! I’ve actually had a chocolate-avocado dessert at Fressen in Toronto. 2 things you wouldn’t think go together…
I’ve heard about using avacado! It supposedly gives desserts that essential creamy texture. I haven’t tried using it myself yet… but what surprises me more about this recipe is the use of maple syrup, soy sauce and balsamic vinegar. That’s a combo I would not have thought of! Are any of those flavors identifiable in the final result? I’m not a big fan of maple syrup used for applications other than breakfast foods, so I’m wondering if something like agave might be substituted. And soy sauce – well, maybe I’ll just have to try making this! Nice that most of these ingredients are kitchen staples.
Kudos to Shape magazine for including vegan recipes (even if that wasn’t their primary intention!) Thanks for sharing.
I didn’t taste any of the “odd” things: avocado, balsamic, soy sauce, or maple syrup. To me it just tasted like a chocolate frosting. You could try it with the agave. I need to get me some of that! Yeah, Shape had a whole little section of these “healthy” vegan recipes. There’s another one (on the same page as the mousse one) for an edamame dip that looks good, too. Oh, and this is where the portobello recipe I did last week came from, too. Good stuff!
This is wonderful! I used a blender which worked great up until I added the cocoa. The next time I will put it in the mixer at that point. I also used agave syrup in place of maple syrup and added a few tablespoons of palm sugar. I ommitted the coconut butter and mint leaves just because I didn’t have them on hand. It was thick enough to dip strawberry’s in it!