Avocado Chocolate Mousse

In 2011, I entered an avocado cooking contest.  I had two crates of avocados, which were around 50 pounds total.  I created chocolate avocado fudge, chocolate avocado cupcakes with avocado buttercream, and avocado poundcake.  It was a fun experience, but I had no desire to have avocado desserts for a long time.

Well, it's been nearly two years, so meet avocado chocolate mousse.

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

Ingredients:
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

Directions:
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