I have returned from my trip to Oregon with good news, we found a house we loved, we made an offer on it, and our offer was accepted!!! Sooooo as such, I’m currently buried under mounds of home-purchasing paperwork and filled with glee. The inspection is taking place on Saturday and, *fingers crossed*, if everything goes well then the rest of the process should be smooth sailing aside from these mountains of forms that need to be read and signed. We’ll be slowly packing up our things and making the drive up north towards the end of next month, so if anyone has any packing/cross-state moving tips, they would be much appreciated! (Especially if they involve a 16-hour drive with a dog and a cat. Not really looking forward to that part.)
Now, onto the food! A few months back, a friend of mine told me about a wonderfully delicious chocolate mousse she’d had at a restaurant here in Los Angeles. It was one of those raw vegan places, and she’d said the mousse was made out of chocolate and avocados, which I thought sounded both weird and interesting. I know some people have sweet avocado smoothies, but with chocolate? In a pudding/mousse form? I was very intrigued. So per usual, I had to try making it myself to see what all of this chocolate avocado talk was about.
The base is made from melted chocolate mixed with coconut milk, honey, and avocados which is then whipped into a flurry with a blender or food processor. In all honesty, scooping the avocados out of their skins was the hardest part of making this recipe. It’s literally dump ingredients into blender + turn blender on = MOUSSE. If you want it to look extra fancy, you can scoop the mousse into a pastry bag fitted with a large star tip and pipe it out into little serving bowls, but it will taste just as good simply scooped out into a bowl. I could definitely taste the avocado in the recipe, but it wasn’t at all a bad thing, since it’s rich creamy flavor paired really well with the chocolate, and the honey and raw sugar helped balance out the bitterness of the other two ingredients. It definitely doesn’t taste the exact same as a normal cream-based chocolate mousse, but it’s still quite tasty and so, so much better for you.
I melted down some French Broad dark chocolate bars from Cocolectic for the base, and they’re kindly offering up a chocolate bar giveaway for you all, as well! This is probably one of the coolest giveaways I’ve had here, simply because I am a huge, huge chocolate fan and the folks at cocolectic are all about the art of artisan chocolate making. Cocolectic is a monthly chocolate subscription box that contains four bars of dark chocolate delivered to your doorstep along with a description card that tells you about the flavor profile of each of the bars, the cocoa beans used, where they were sourced from, the amount of cacao in each bar, and a little bit about the makers of that month’s set of bars (the chocolate brand changes monthly). So it’s basically like a monthly wine connoisseur subscription except with delicious, exquisite dark chocolate bars. And one of my favorite aspects of the subscription (aside from all the chocolate) is that the delivery box is always sealed with a wax stamp initialed C. (I know it has nothing to do with chocolate, but to me those little personal touches always make getting something in the mail that much more exciting.) And Cocolectic is kindly giving away a variety of gift cards of three of you, YAYYY!!! To enter the giveaway please use the rafflecopter widget below. You can also use the code 5AC at check out to receive $5 off your Cocolectic order. The giveaway ends on 5/22 at 11:59 pm Pacific Standard Time, best of luck everyone!
Chocolate Avocado Mousse
- 1/2 cup crushed dark chocolate
- 1/2 cup plus 2 tablespoons full fat coconut milk Room Temperature
- 4 medium-sized ripe avocados, with pits and skins removed
- 1/2 cup honey
- 1/2 cup dutch process cocoa powder
- 1 tablespoon raw sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground red pepper
- sea salt to taste
Begin by melting down the chocolate in the top of a double boiler until smooth, stirring constantly. Set aside to cool for 5 minutes.
Combine all the ingredients in a blender or food processor and blend until smooth. Refrigerate until chilled to firm it up (about 40 minutes), then you can either serve as-is, or scoop the mousse into a frosting bag fitted with a large star tip and pipe the mousse into small serving bowls. Serve immediately.