February 2, 2013

Dark Chocolate Avocado Mousse

Last October my friend Karen and I visited the Texas State Veggie Fair, since then we've been dreaming about a dessert we tried there. Because we couldn't get the recipe and because we couldn't stop thinking about that delicious piece of chocolate heaven, I decided to get busy in the kitchen and create my own version. Here my friends, is the final product! 

It is intense, decadent and will fulfill your chocolate cravings without saturated fats, dairy or preservatives.
Once you have all your ingredients ready, start processing the avocados in the food processor or blender until chopped not completely mashed. 
Now add the melted chocolate, cocoa powder, vanilla, coffee, agave nectar or sugar and blend.Mix completely until the avocados are smooth and the rest of the ingredients are well incorporated.
You can verify the sweetness and adjust to your taste adding more agave or sugar if necessary. You can also add more melted chocolate if you want more intensity.  
Serve and drizzle with the dark chocolate hazelnut and agave mixture, sprinkle some crushed hazelnuts on top and indulge!!

2  Avocados (if they are very small use three)
1/2 + 1/4 cup dark chocolate chips (I used vegan chips)
1/4 cup + 1 Tablespoon  Agave nectar
1 Tablespoon Cocoa Powder
1 Teaspoon Vanilla
1 Teaspoon Freshly brewed espresso coffee. (I used Katz Coffee natural flavor dark chocolate decadence. I got this one at Central Market)

•For the syrup mix equal parts of agave nectar and dark chocolate hazelnut spread. (You can use RawTella, Nutella or MaraNatha dark chocolate almond spread)

•Fresh raspberries are a great option to use as topping, instead of crushed hazelnuts.

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