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 PIE: National Avocado Day

Avocados are filled with antioxidants, so they're perfect to pair with chocolate! Avocados have been in my fruit/vegetable bowl for many, many years, but it's only recently that I've begun using them with chocolate. They are so versatile. Avocados contain a lot of fat, so they're great in Chocolate Avocado Mousse, Truffles, and Puddings. And, since today is National Avocado Day, I've chosen them as the main ingredient in this Chocolate Avocado Pie.

For this Chocolate Avocado Pie, you can make either a chocolate cookie crust or an Oreo cookie crust, as included in the recipe. Both work well. And, if you're lactose intolerant, you can use coconut milk instead of cream (you can use cream, if you 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 pure 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 regular 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.

DARK CHOCOLATE AVOCADO TRUFFLES: Forget the Toast!

Today is National Avocado Day! Forget the Toast - Avocado and Chocolate make for a great pairing! Avocado enriches the chocolate flavor of these truffles--and they're heart-healthy. The avocado replaces the heavy cream without losing any 'creaminess in texture,' and there's only a hint of the avocado taste .. and that's delicious. These truffles are vegan and gluten-free, too.

Dark Chocolate Avocado Truffles

Ingredients
1 ripe avocado (about 1/3 cup mashed avocado)
5 ounces dark chocolate (60-75% cacao), chopped
1 Tbsp dark brown sugar (optional)
1/2 tsp vanilla extract
Pinch Kosher salt (or regular if you don't have Kosher salt)
2 1/2 Tbsp unsweetened cocoa powder

Directions
Pit and mash avocado until completely smooth.
Melt chocolate in saucepan over another saucepan over simmering water.
Once melted, stir in mashed avocado, brown sugar, vanilla extract, salt, and 1-1/2 Tbsp cocoa powder until thoroughly combined.
Cover truffle mixture with plastic wrap and put in refrigerator for 30-40 minutes until partially set.
Scoop out to create truffles and then form balls with your hands.
Roll in remaining 1 Tbsp of cocoa powder.

Store in refrigerator..but always serve truffles at room temperature. They'll taste so much better!

CHOCOLATE AVOCADO PIE: National Avocado Day

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, Truffles, and Puddings. And, since today is National Avocado Day, it's perfect to make this pie!

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 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 regular 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.