CHOCOLATE-AVOCADO MOUSSE
June 19, 2012 11:38AM
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Updated: July 21, 2012 6:03AM
MAKES 3-4 SERVINGS
2 ripe avocados ½ cup unsweetened cocoa powder
1 1/2 teaspoons vanilla
1/3 cup milk
Fresh raspberries (optional)
Scoop out the avocado flesh and put into a bowl. Using a fork, mash avocados a bit to break them up.
Place cocoa powder into bowl of a food processor. Add mashed avocados, agave nectar, vanilla and milk and process for 1-2 minutes. Scrape down the sides of the bowl and process again until the mousse is very smooth, about 1-2 minutes.
Taste mousse. If it’s not quite sweet enough, add more agave nectar, 1 teaspoon at a time. Pulse to mix, tasting after each additional teaspoon, until desired sweetness is reached. Spoon mousse into individual martini glasses or ramekins. Cover tightly with plastic wrap and refrigerate for 1-8 hours.
Top with fresh raspberries before serving, if desired.
Adapted from a recipe in
If It Makes You Healthy
by Sheryl Crow and Chuck White
