She was sharing the recipe for chocolate mousse with one magical ingredient – avocado and suggested to use a mixture of natural sweetening agents like agave nectar, maple syrup, organic sugar instead of using a single one. For the dinner, that night when I made this for dessert, everyone scooped out big spoonfuls of the creamy mousse with the strawberry I served it with. A delicious and simple dessert indeed.This mousse is egg-free, vegetarian, gluten free, low calorie and what not!
I tasted avocado for the first time in India. It was during one of our vacation to Coorg. They called it butter fruit and when I tasted it raw, I didn’t develop a liking for it and after that I didn’t get a chance to eat it. Years later when I went to UK, I ate a sandwich with avocado from Tesco but again I didn’t have the time to buy and explore with it. Then when I moved to US and had a chance to taste Mexican food, I began to use avocado in my cooking. I was told by my doctor friends that avocado has monounsaturated fat which is a good fat for the body and they have high fiber content and also is rich in potassium, vitamin B, E and K. Importantly avocado acts as an anti-inflammatory, means it helps to reduce inflammations in the body.
Chocolate mousse with avocado
- 2 large avocado – ripe
- 1/4 cup unsweetened cocoa powder
- 2 tbsp agave nectar
- 2 tbsp natural honey
- 2 tbsp organic sugar (for added sweetness – optional)
- 2 tbsp organic all natural maple syrup ( use if needed – adjust sweetness to your taste)
- 2 tbsp organic coconut palm sugar
- 1 tsp low sodium soy sauce
- 1 tsp balsamic vinegar
- 1-2 tsp vanilla extract (no sugar ones)
- Ripe strawberries for garnish
- Whisk all the ingredients in a food processor to a smooth creamy texture. Check for sweetness before you serve. Scoop out the mousse in a parfait, wine or martini glass. I used a shot glass to serve and I served chilled.
- Garnish with juicy strawberries.
- This dessert is low calorie but that doesn’t mean you could eat one bowl after another. Remember stick with one serving size.
- Since it has multiple natural sweeteners, you can use little of each and come back for more if needed.
- Not ideal for women with gestational diabetes.
- Recently I read about coconut palm sugar in Dr.Oz show and that seems to be a healthy alternative for those who are diabetic and pre-diabetic. Infact, you can go about using it like sugar. That is, for 1 tablespoon of sugar you should use 1 tablespoon and that makes it an easier option during baking as you don’t have to crack your brain for the measurements.