This "chocomole" is a creamy, rich, and decadent chocolate dessert. The avocados provide the creamy smoothness of "normal" chocolate mousse. This mousse is like the "real" thing: light, fluffy, and full of chocolate flavor. You can't even really taste the avocado!
I substituted honey for agave nectar because I prefer the taste of honey. I used my favorite cocoa powder from King Arthur Flour. Because dark chocolate is heart-healthy, I used a combination of semi-sweet and dark chocolate chips. This decadent dessert is loaded with healthy fats from the avocado plus anti-oxidants! You can garnish it with berries or crushed nuts, if you like.
You see, healthy and dessert can be in the same sentence.
Avocado Chocolate Mousse
Yields 4 (3/4 cup) servings
4 ripe avocados, peeled and pitted
1/3 cup almond milk, sweetened or unsweetened
1/2 cup honey or agave nectar (I used honey)
1 tbsp. pure vanilla extract
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
1/4 cup semi-sweet chocolate chips
1/4 cup dark chocolate chips
Place a small saucepan of water over medium-low heat until barely simmering. Once simmering, place a small bowl containing the chocolate chips over into the saucepan. Stir the chocolate until smooth and melted, and then set aside to cool for a few minutes.
In a food processor, mix the melted chocolate and the other ingredients until smooth and creamy. Place into serving bowls and refrigerate for at least 3 hours.
Source: Directly adapted from Giada De Laurentiis