This is probably our least-unhealthy dessert:
• 2 ripe avocados, chopped/sliced
• 1/2 cup cocoa powder (if you use chocolate chips or baking chocolate you might skip sweetener - just taste)
• 1/4 cup to 1/2 cup milk or coffee
• 1 tsp pure vanilla extract
• 1/8 tsp salt
• 2 tbsp sweetener (to your taste)
Put it all in a blender or food processor until smooth.
We made two batches - one with coffee and one with milk, and couldn’t decide which we liked better. You can’t go wrong - if someone didn’t know this contained avocado I bet they wouldn’t notice. My slight preference was for the coffee mousse simply because we poured the coffee in warm and I liked the warm chocolate pudding experience.
But - don’t make more than you’ll eat in one sitting. After a day in the cooler we could taste the avocado. It was still delicious, but distracting. Of course you can skim off the top 2 mm to lose the oxidized part, which helps a little.
We experimented with freezing one jar, and its flavor was less-avocado than what had been in the cooler.
As you can see, after thawing a little moisture separated, but we stirred it in and it was fabulous.
Couple things we’ve tried: cacao nibs and leaving in an avocado pit (packed with nutrients) and found the texture of either distracting.
September 05, 2018
yum yum yum yum yum!!!
September 14, 2018
We made this again today and I added cacao nibs - NOT recommended, too distracting in the mousse texture. Still delicious!