I was watching Top Chef one night, and it was a healthy food challenge. One of the contestants made a dairy-free chocolate dessert using avocado. That perked my attention, not only because I love avocado, but because it’s dairy-free. So I played around to come up with my version of Chocolate Avocado Mousse. It is just as rich and creamy as the real thing. You don’t actually taste the avocado so if you don’t like avocado but you want a healthier version of a chocolate mousse, then you should give this recipe a try.
I also started experimenting with Xylitol. I was a little worried about using this sweetener because I thought it was a man-made substitute. It’s not. “Xylitol is a naturally occurring alcohol found in most plant material, including many fruits and vegetables. It is extracted from birch wood to make medicine.” It tastes just like sugar and with no after-taste. You can use it in the same proportions as sugar (1:1) and it is actually good for your teeth. The catch is it is quite expensive. So I use it sporadically. If you consume too much in a day, your tummy won’t like it. (I haven’t had this problem.)
You can use Xylitol with this recipe or another sweetener of your choice. It’s still delicious.
- 1 ripe avocado
- 1/4 cup unsweetened coconut cream, chilled
- 3-4 tbsp cocoa powder
- 1-2 tsp of Xylitol or agave nectar, coconut palm nectar (or other sweetener of your choice)
- Optional: Add a tsp. of peanut butter for a richer, more decadent mousse.
- Cut the avocado in half and scoop the flesh into a bowl (or in a blender or food processor).
- Add coconut cream, cocoa powder and sweetener.
- Mash with a fork (or blend/process) until smooth.
- Serve chilled.