With just 3 ingredients and 5 minutes, you’ll be spooning the most indulgent dessert with zero of the consequences. No one will suspect that you snuck an extra dose of healthy fats into this chocolate mousse.
People always say that their college years were the best, the time when they found their friends for life. If that’s the case, then I was way ahead of the game. One of my best friends from college is the same girl who lived two blocks away from me through the end of fourth grade. Imagine my surprise in the first week of freshman year when I sat down at a table for breakfast and did a double take when I looked at the person in the chair opposite. In no time at all we picked up where we left off and continued growing ever closer in our mutual weirdness.
The rest, as they say, is history, chock full of conversations over roasted vegetables, giant bowls of salad, and heaping spoonfuls of nut butter on pretty much everything.
For a while she had been hyping up this chocolate mousse that she and her sister love making. I’m not one to turn down chocolate, so one of our first Saturday nights reunited we wound up at her place for a treat. When I saw what she was putting into the blender, I began second guessing my quick acquiescence. You wouldn’t have blamed me if you were there. Avocado with chocolate?? The short answer is yes. A thousand times yes. And, suffice it to say, after one spoonful I was hooked.
I futzed around with this a bit until I struck gold last year on Passover. We served it to guests, not telling them what was in it (neither a magician nor a chef reveals her secrets), and no one had any clue that they were eating anything other than chocolate mousse. Now that’s what some would (jokingly) call a holiday miracle!
Even though I’d eat this chocolate mousse any day of the week, it’s especially good during the holidays, when you’re on break and realizing (again) how tough it can be not to slip up. You’re faced with all these amazing goodies, often getting together with friends and family for a meal, and not following any particular schedule. Thoughts like these were my version of ‘the sky is falling.’ It took a long time to figure out that a cookie was not the end of the world, and everyone needs to find their own speed. Now, I’ll fill my plate with whole foods and focus on the people with me. Get out for a walk or maybe do a workout video. Watch movies, read for pleasure. If the craving strikes, I’ll grab a spoon and indulge in some chocolate mousse, knowing that I’ve found the balance of decadence and clean eats.
The avocado lends an unbelievable creaminess, which makes it the perfect base instead of heavy cream. Cocoa powder provides the complex flavors of quality dark chocolate. Finally, a touch of pure maple syrup sweetens it so that it’s just right, without any refined sugars. Then all it takes is a whirl in the blender and you’re good to go.
Let’s raise a glass– to more treats that are good for the mind and body.
Looking for more ways to use avocados? Try my Pomegranate Avocado Salad, Roasted Acorn Squash with Avocado Sauce, and Rainbow Baked Salmon Bowl. If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram to share!
- 2 avocados
- ¼ cup + 1 tbsp unsweetened cocoa powder
- 3 tbsp maple syrup*
- OPTIONAL: coarse pink himalayan sea salt, fresh fruit, dark chocolate shavings
- Combine all ingredients in a food processor and puree until smooth, scraping down the sides as necessary.
- Chill in the fridge for about 15 minutes before serving.
- When ready to serve, divide into 4 cups or ramekins. Top with fruit, chocolate, and a pinch of sea salt.
- Store the mousse in the fridge for up to 4 days, or in the freezer.
**I used pomegranate seeds, since that's what I had on hand, but it also tastes great with fresh berries!
***To get chocolate shavings, simply use a standard vegetable peeler on the end of a bar of dark chocolate.