April 3rd is National Chocolate Mousse Day! (Who comes up with this stuff anyways? But we’re glad you did!)
Chocolate mousse is light in texture yet heavy on calories and fat. The usual suspects found in a chocolate mousse recipe are:
- whipping cream (35% milk fat)
Espresso/coffee, butter and gelatin may also be used. For the health-conscious vegetarian/vegan there are a few changes that can be made to turn this chocolate foam into edible ‘om’.
- Use dark chocolate (at least 70% cocoa solids). This is the chocolate of which they speak in the studies touting the antioxidant properties of chocolate.
- Use coconut milk or a combination of half coconut milk and half non-dairy milk (soy, almond)
- Only fair-trade unprocessed sugar please!
- There is no substitute for the real thing. A Tahitian vanilla would be lovely in this dessert.
- No eggs? No problem. Can I get an ‘A’ for avocado that is. A chocolate mousse made with avocado is both raw and vegan. Recipe follows…
“I Did It My Way” Chocolate Avocado Mousse
half an avocado (use the other half in a salad)
1 teaspoon of Tahitian vanilla
1/4 cup each of cocoa powder (fair-trade) and agave syrup
6 Tablespoons of rice/almond milk
Blend thoroughly and put in fridge to chill. It can pass as a mousse or pudding. And as for the avocado, no one will suspect a thing.