Did you happen to see the January 2014 issue of Oprah magazine?
As luck would have it, there’s a recipe for a Chocolate-Avocado Pudding, and it’s very similar to this one.
If you haven’t tried it yet, now’s your chance – whether or not you read the magazine.
‘Cuz I’m giving you the recipe again, right here.
CHOCOLATE MOUSSE
1 medium Avocado (1/2 large)
4 -6 Tbsp Cocoa Powder, to taste
3-4 Tbsp Raw Honey, Agave or Maple Syrup (liquid sweeteners work best)*
2-4 Tbsp Coconut Milk
1 tsp Vanilla
Place all ingredients in a blender or food processor, and process until completely smooth and creamy, with no visible clumps of cocoa powder.
*Alternatively, you could use a combination of honey & stevia. You might need to experiment a bit, but I would start with 2 tablespoons of honey, and a couple of drops of stevia. Be sure to go easy on the stevia – even as little as 2 drops can go a long way!
Serving suggestions
Serve the mousse as is, or scoop the mixture into an icing bag and pipe it into your favorite dish.
If you can find chocolate shells (usually sold at gourmet food & kitchenware shops) that is also a stunning presentation. Hint: the dark chocolate variety is usually dairy-free.
Note: Recipe can easily be doubled
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