CHOCOLATE AVOCADO MOUSSE: National Avocado Day

Today is National Avocado Day. Avocados are full of healthy nutrients, so add chocolate with its anti-oxidants, and Chocolate Avocado Mousse is a healthy treat, sort of. So here are 2 'healthy' recipes for Chocolate Avocado Mousse. Avocado Mousse is really delicious and simple to make! You've probably made guacamole, and you've had avocado toast. Now try Chocolate Avocado Mousse! You're going to love it! It's full of healthy nutrients and anti-oxidants.

1. Chocolate Avocado Mousse
Recipe adapted from The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them

Ingredients
12 ounces good quality bittersweet chocolate, chopped
2 tsp ground cinnamon
1 tsp chili powder
1 large, ripe Haas avocado, pitted and peeled
3/4 cup light brown sugar
6 egg whites

Directions
Melt chocolate with cinnamon and chili powder in double boiler over hot water and set aside. Purée avocado and brown sugar in food processor until smooth. With machine running, pour in chocolate mixture. Using stand mixer or whisk, beat egg whites until they form soft peaks. Fold chocolate mixture into egg whites. Pour mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour, or covered overnight.

2. Chocolate Avocado Mousse
Recipe adapted from Giada De Laurentiis

Ingredients
1/2 cup semisweet chocolate chips or chopped chocolate
4 very ripe avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 Tbsp pure vanilla extract
1/4 teaspoon fine salt

Directions
Place chocolate chips (or chopped chocolate) in small bowl. Place over small saucepan of barely simmering water. Stir until chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly. Place melted chocolate, avocados, agave, cocoa powder, vanilla and salt in food processor. Blend until smooth and creamy, scraping sides of bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).

CHOCOLATE AVOCADO MOUSSE: 2 Recipes for National Chocolate Mousse Day

Today is National Chocolate Mousse Day. Well, actually there are two Chocolate Mousse Days during the year. That's o.k. because Chocolate Mousse is something to celebrate more than once. And, in honor of the day, I'm posting 2 'healthy' chocolate mousse recipes for Avocado Chocolate Mousse. It's really delicious and simple to make! You've probably made guacamole, and you've had avocado toast. Now try Chocolate Avocado Mousse! You're going to love it! It's full of healthy nutrients and anti-oxidants.

1. Chocolate Avocado Mousse
Recipe adapted from The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them

Ingredients
12 ounces good quality bittersweet chocolate, chopped
2 tsp ground cinnamon
1 tsp chili powder
1 large, ripe Haas avocado, pitted and peeled
3/4 cup light brown sugar
6 egg whites

Directions
Melt chocolate with cinnamon and chili powder in double boiler over hot water and set aside. Purée avocado and brown sugar in food processor until smooth. With machine running, pour in chocolate mixture. Using stand mixer or whisk, beat egg whites until they form soft peaks. Fold chocolate mixture into egg whites. Pour mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour, or covered overnight.

2. Chocolate Avocado Mousse
Recipe adapted from Giada De Laurentiis

Ingredients
1/2 cup semisweet chocolate chips or chopped chocolate
4 very ripe avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 Tbsp pure vanilla extract
1/4 teaspoon fine salt

Directions
Place chocolate chips (or chopped chocolate) in small bowl. Place over small saucepan of barely simmering water. Stir until chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly. Place melted chocolate, avocados, agave, cocoa powder, vanilla and salt in food processor. Blend until smooth and creamy, scraping sides of bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).

CHOCOLATE AVOCADO MOUSSE: 2 Recipes for National Chocolate Mousse Day!

Today is National Chocolate Mousse Day. Well, actually there are two Chocolate Mousse Days during the year. That's o.k. because Chocolate Mousse is something to celebrate more than once. And, in honor of the day, I'm posting 2 'healthy' chocolate mousse recipes for Avocado Chocolate Mousse. It's really delicious and simple to make! You've had guacamole, and you've had avocado toast. Now try Chocolate Avocado Mousse! You're going to love it!

1. Chocolate Avocado Mousse
Recipe adapted from The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them

Ingredients
12 ounces good quality bittersweet chocolate, chopped
2 tsp ground cinnamon
1 tsp chili powder
1 large, ripe Haas avocado, pitted and peeled
3/4 cup light brown sugar
6 egg whites

Directions
Melt the chocolate with cinnamon and chili powder in double boiler over hot water and set aside. Purée avocado and brown sugar in food processor until smooth. With machine running, pour in  chocolate mixture. Using stand mixer or whisk, beat egg whites until they form soft peaks. Fold chocolate mixture into egg whites. Pour tmousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour, or covered overnight.

2.  Chocolate Avocado Mousse
Recipe adapted from Giada De Laurentiis

Ingredients
1/2 cup semisweet chocolate chips or chopped chocolate
4 very ripe avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 Tbsp pure vanilla extract
1/4 teaspoon fine salt

Directions
Place chocolate chips (or chopped chocolate) in small bowl. Place over small saucepan of barely simmering water. Stir until chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly. Place melted chocolate, avocados, agave, cocoa powder, vanilla and salt in food processor. Blend until smooth and creamy, scraping sides of bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).

Chocolate Avocado Pie

Avocados seem to be popping up everywhere lately. Now, if you're like me, you like guacamole, and you may even favor avocado toast (but not at $15 a serving at your local cafe). Avocados have always in my fruit/vegetable bowl and have been for many, many years. Avocados are very versatile. They contain a lot of fat, so they're great in Chocolate Avocado Mousse and Puddings.

The following is a great Chocolate Avocado Pie because although you can make a chocolate cookie crust, you can also elevate the crust by making it with Oreos. And, if you're glucose intolerant, there's coconut milk instead of cream (you can substitute cream, if you'd prefer). Make sure your coconut milk is the very best and contains only coconut milk and water. Emulsifiers will 'gum' up the works and prevent the fat from separating.

Chocolate Avocado Pie

Ingredients
35 Oreos
1/2 cup unsalted butter, melted
2 cans (13.5 oz) full-fat coconut milk (or cream equivalent), chilled overnight
2 Tbsp sugar
7 ounces dark chocolate (70% cacao), chopped
5 ripe avocados
1/2 cup Dark cocoa powder
1/2 tsp Madagascar vanilla extract
Dash of salt

Directions
In food processor, pulse Oreos into coarse crumbs. Mix with melted butter and press into bottom of pie pan and up the sides. Put in refrigerator.
Being careful not to shake coconut milk cans, remove from refrigerator and open. The thick coconut cream will have separated to the top. Scoop out dense cream, leaving water. Whip coconut cream with electric mixer for a few seconds, until smooth and creamy. Fold in 2 Tbsp sugar and set in refrigerator. (If you're using cream, whip it up and add sugar).
Melt chocolate in double boiler.
In food processor add melted chocolate, avocados, cocoa powder, vanilla, and salt. Blend until smooth.
In large bowl, gently fold together avocado chocolate and coconut whipped cream (or regular whipped cream).
Pour into prepared pie crust, cover, and refrigerate for 3 hours to set.