It is the weekend after all... I don't know about you but I use any excuse I can get to have dessert. Company, a dreary Monday, a Friday, payday, name days, national holidays in far away countries. This is the first weekend of the vegan month, which is a wonderful reason to celebrate with something sweet. I tried this recipe a couple of weeks back with my roommates. It left us dumbfounded with its simpleness, amazing dense texture and rich chocolate flavor. One of my roommates doesn't even like avocado, but scraped every bit out or his cup. Therein lies the beauty of the marriage of chocolate and avocado. Avocado brings its smooth silky texture and chocolate its dominating divine flavor. It's a match made in heaven!
As I said, it's simple as can be. And when I say simple I mean it. Three sentences are all that's needed to tell you how to make it. Which you should, because it is delicious and healthy enough to not even need an excuse to have it! Happy chocolate mousse-day everyone!
Enough for 4-6 people, depending on how big dessert gourmands you are
90 g dark chocolate
2 ripe avocados
4 tbsp agave syrup (or maple or other)
1 dl + 1 msk cocoa powder
¾ dl almond milk (or other plant milk)
1 tbsp vanilla extract
¼ tsp salt
Carefully melt the chocolate. Put all ingredients in a blender and mix until smooth. Fill portion-sized cups and chill about an hour or until it's set.
Serve with berries, caramel sauce, a dusting of cocoa and cinnamon or why not some oranges suprèmes (fancy way of saying oranges with the membranes and peel carefully removed.
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