Hi there. I got invited to a cheese and wine party over the weekend that my sister and friend hosted. It was a ball! Cheese, chocolate, fruit, bread and wine…heaven…need I say more! I was like a kid on Christmas when I walked in the door! I really need to get out more, ha! Gouda cheese soaked in balsamic dressing, honey swirled goat cheese, aged cheddar, brie cheese with berries and basil, gorgonzola bruchetta with grapes and honey drizzle and chocolate…oh sweet chocolate!
Anywhere I go that includes all three of my sisters and my mom, I know is going to be a crazy fun night! This night did not disappoint! We enjoyed a lot of eating, talking, laughing, dancing…and more eating! Could there be a more perfect way to spend a Sunday night…no! I am blessed with so many wonderful friends and amazing family, my heart is simply overflowing!
I decided I wanted to bring to the party something on the healthier side and I have been playing around with several healthy mousse recipes at home so I decided on this dairy free-dark chocolate mousse. It has a special ingredient…don’t freak out…avocado! Avocado has a very smooth creamy texture and a neutral taste that takes on the flavor of the other ingredients. Let me just tell you, it is delicious! I garnished mine with raspberries and white chocolate since I was going to a ” chocolate party,” but to make it truly dairy-free skip the chocolate shavings. I have tried variations of this recipe that failed but I learned some tricks along the way. The kind of coconut milk you use really matters. I have tried 4 different kinds and my favorite result was with Trader Jo’s coconut cream (pictured above), but another great one was Native Forest, Organic Coconut Milk (if using this kind, be sure not to over whip it or it will start to curdle) This healthy dessert is my new favorite and I make it at every chance I get! Give it a try, you won’t regret it!
Dairy Free-Dark Chocolate Mousse
3 small ripe hass avocados, (2 medium sized), cut into chunks
1/3 cup dark chocolate cocoa powder
1/2 cup real maple syrup
2 tbsp virgin coconut oil
2 tsp vanilla extract
2 can coconut milk, chilled (don’t skip this step)
Raspberries and or strawberries to garnish
Place your mixing bowl and mixing beater in the freezer to chill for ten minutes.
In a food processor blend together the avocado, cocoa powder, maple syrup, coconut oil and vanilla until smooth.
Scoop out the chilled TOP part of the can coconut milk (the cream), you will be left with some coconut water at the bottom.
Remove bowl and beater from the freezer, on high beat the coconut cream until fluffy (it will fluff up a lot but not be quite as fluffy as regular whipping cream).
Mix the chocolate cream into the coconut cream and fold until incorporated.
Garnish with berries and serve!