Chocolate Avocado Mousse

I have no excuse. This has been the longest I've been away from this blog of mine, and I really just have no excuse. But I hope I make up for it, by sharing this delectable recipe with you. You won't believe it by tasting it, but it isn't bad for you! I don't know if I'd go so far as calling it a health food, but darn it, it's pretty close! We had a ton of avocados that were all at that tipping point of being perfectly ripe to going rotten in another 30 minutes, so I thought this would be a really great dessert! And it was!!

Servings: 8-10

Ingredients

• 1/2 cup dark chocolate chunks or chips
• 4 medium ripe avocados
• 1/2 cup unsweetened cocoa powder
• 4 tblsp. honey, or maple syrup, molasses etc.
• 1/2 cup Kahlua 
• 1/4 tsp. salt
• 4 tblsp.milk

Step 1: Melt the chocolate using a double boiler. I prefer to use solid chunks, but I only had bittersweet chocolate chips. Both will work but I feel the bars are a bit smoother.

A double boiler is just a pot with a small amount of water, with a heat safe bowl on top.
The water will start to get hot and will melt the chocolate in the bowl above without burning it. 

Step 2: Remove the avocado meat from their shells and put into a food processor.

I ended up using 5 avocados because they were really small

Step 3: Add the cocoa powder to the food processor

I used Cacao Powder, which is a slightly different product. It's richer than cocoa powder,
but more importantly it still contains the nutrients that are usually removed during processing of cocoa powder. 

Step 4: Add in the sweetener.  

I used 2 tblsp of maple syrup and 2 tblsp of blackstrap molasses.
The molasses is quite bitter (but better for you) so if you don't like bitter, stick with another sweetener. 

Step 5: Add in the Kahlua or other coffee or hazelnut flavored liqueur.

If you want it a little less boozy, you can add less of the liqueur.
The end result doesn't taste like alcohol, but it gives it a really nice flavor. 

Step 6: Add in the salt.

You could use sea salt if you didn't have Pink Himalayan. But don't skip putting some kind in!
It gives the mousse a depth that you will lose without the salt. 

Step 7: And finally, add in the melted chocolate from Step 1. 

Step 8: Turn on the food processor, and thoroughly blend/process the ingredients. This may take a few minutes, the mixture should look completely smooth when done.

Step 9: Once completely smooth, spoon the mixture into a bowl, and then refrigerate for at least 3 hours.

I forgot to take a photo inside the processor before spooning it out, so this is all I got for ya! 

This is what it looks like in the bowl. Yum!

Step 10: After 3 hours, take that mousse out and enjoy the heck out of it!! I added some whipped cream because the mousse is REALLY rich, but this is optional, and you can enjoy it without if you'd like.

PS. If you can manage to wait, the mousse is EVEN better the next day!