Elderberry Avocado Chocolate Mousse
I know, I know…. what the heck is avocado doing in a mousse and how can it possibly taste any good? Whether you are a fan of avocados or not, here’s the thing: avocado is a great, healthy substitute for the heavy cream typically used in a mousse. Avocados are a wonderful source of vitamins C, E, K and B-6 as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also provide lutein, beta-carotene, and omega-3 fatty acids. And unlike heavy cream, which delivers 880 calories and 56 grams of saturated fat per cup, a whole avocado contains about 320 calories and about 28 grams of monounsaturated fatty acids. Monounsaturated fats are the essential and good-for-you fats necessary for skin health and the absorption of fat-soluble vitamins, minerals and other nutrients. And the best part of this recipe is that the avocado, when paired with dark chocolate or other strong flavors, becomes the vehicle that delivers all the creamy texture but contributes almost nothing to the flavor. In other words, you won’t even taste the avocado. The addition of Norm's Farms Elderberry Wellness Syrup adds a bit of spice and a big anti-oxidant punch to the recipe. This is a great recipe for vegans and anyone who is exploring ways to eat healthier in the new year. Its amazingly delicious and most people I know who have tried avocado mousse have come to prefer it over the traditional dairy version!
- 4 ounces semi-sweet chocolate
- 4 very ripe avocados, peeled and pitted
- 1/2 cup agave syrup
- 1/2 cup unsweetened cocoa
- 1 tsp pure vanilla extract
- 2 Tablespoons Norm's Farms Elderberry Wellness Syrup
- 1/4 tsp fine salt
- Fresh raspberries for garnish
- Place the semi-sweet chocolate in the top of a double boiler over low heat and cook gently, stirring occasionally, until melted.
- Set melted chocolate aside to cool a bit
- Meanwhile, place the avocado and the rest of the ingredients into a food processor and add the melted chocolate.
- Blend the ingredients on low until fully blended, stopping to scrape down the sides of the food processor several times.
- Spoon into mini-ramekins or glasses and refrigerate for at least 3 hours.
- Remove from fridge about 15 minutes before serving, garnish with fresh raspberries and serve.