But April 3rd is also remarkable because it is National Chocolate Mousse Day.
Yep, that’s a thing.
So I guuuuueeess we’ve gotta eat some!
With two cups of heavy cream, traditional chocolate mousse is obviously not something to indulge in on the regular. But what if we waved our wellness wand at the recipe and gave our mousse a makeover? Filled it with heart-healthy fats and ditched the refined sugar? How about if we made it dairy- and egg-free too for our food-sensitive friends? Then we all could eat it often.
Every day, even.
Maybe it won’t come as a surprise that avocado is the base for this rich rendition of the classic. Avocado is used in a lot of healthy desserts because it’s so creamy and its mild flavor goes virtually undetected. I’ve made this for clients whose minds were blown when I told them what they were eating. And the ultimate test: kids! My favorite “little” had just finished devouring a bowl when I told her what it was made out of.
“But I hate avocado,” she insisted.
“Not anymore,” I replied, tap dancing just a little.
Score one for the grown ups.
- 1 ripe avocado
- 4 ounces dark chocolate ***check that it’s dairy free for vegan
- 1/4 cup coconut milk
- 1/2 tsp. vanilla bean paste
- 3 tbsp maple syrup
- 1/8 tsp fine sea salt
- 1 can coconut cream, chilled
Using a heat-proof bowl over a pot of boiling water, melt the chocolate and coconut milk. Stir until smooth.
- Place avocado, vanilla paste, maple syrup and salt in the bowl of a food processor and blend until smooth.
- Add chocolate mixture. Process until combined.
- Open coconut cream. Spoon thick cream cream off the top and reserve the coconut water for making smoothies. With a handheld mixer, beat the coconut cream on med-high until creamy.
- Gently fold chocolate mixture into whipped coconut cream.
- Spoon into dessert dishes and garnish as desired.
Now that you know, I hope you’ll use them to make something delicious!