Last weekend was my little brother’s birthday… well, I say little. He is now 27. We were always friends growing up and I have loads of memories of calling him ‘Johnny’ just to be annoying (John is his middle name), making board games with him and playing for hours and always ordering chocolate mousse when Mum and Dad took us out to din.
Fast forward 20 or so years (oh wow, how freaky does that sound?) and when I asked him what birthday cake he’d like, he said ‘I wish I could have chocolate mousse’. Why would he only wish for it? Because being intolerant to cream and coconut anything makes chocolate mousse pretty hard to eat.
So I set myself a mission – create a chocolate mousse that didn’t taste like a healthy one, but would not make my little brother unwell.
The mission was accomplished! (in a fudgy, thick, really filling kind of way, so I might tweak this recipe next time but for now if you have intolerances like my brother.. this was pretty tasty).
- 3 large, ripe avocados
- 10 pitted medjool dates, soaked in about a cupjust-boiled water for 5 minutes
- 28 Cadbury-sized squares of melted dark chocolate (I used old gold 70%)
- 6 tablespoons of almond milk (unsweetened)
- 6 tablespoons of cacao powder (much richer & tastier than the cooking cocoa)
- 1 dessert spoon of pure maple syrup
- In a food processor, blend the avocados until completely smooth and creamy.
- Add the medjool dates (keep the water for now), and continue to process until totally smooth. This will take a while and you will need to scrape down the sides of your food processor regularly.
- While the processor is on, slowly add half the chocolate, then half the almond milk. Process until smooth (scraping down the sides again), and then add the remainder of the chocolate and the remainder of the almond milk.
- Add the maple syrup and the cocao. Stir it is a little so the cacao settles into the mix and then process again until smooth.
- Check the consistency and if too thick, slowly add some of the water the medjool dates were soaked in. If still too thick, add a little water (the almond milk flavour can be strong)
- Chill for at least 2 hours and serve in martini glasses to evoke childhood restaurant memories!
I didn’t end up using chia seeds.
Do you love chocolate mousse?
I’ve made much healthier versions with avocado before but always with coconut milk, so this was a challenge!
It would have been lovely with a little whipped cream! But as Chris can’t do cream, a bit of Peanut Butter & a strawberry was perfectly OK.
Happy Saturday! I’m super pleased to have the sun shining in Melbourne this morning…