Chocolate Avocado Mousse
As August comes to an end I have put together a delicious recipe that will make anyones taste buds dance! In celebration of our Avocados ripening within the next month I wanted to give out one of my most favorite recipes.
Now I'm a little sad thinking about it because we are moving next July which means no more free avocados. We moved to our little home in September 2014 here in Southern California and to our surprise there was a giant avocado tree in the front yard. This tree has mostly been a blessing. We do have our crazy avocado thieves that come mid October load up their tiny truck bed with hundreds of avocados and pretend to not speak english when they're caught as well as plumbing issues because the trees roots grow into the pipes in the front yard. Its been a little crazy but it makes up for the fact that we get organic avocados!
Now these are no haas avocados these bad boys grow to be the size of softballs they are called Hall Avocados! They are ginormous and delicious.
They also stay this pretty green color they dont go green to black. Also! When you pick them if you leave the stems attached with a leaf they stay good longer. Usually we have to put the avocados in a Brown paper Trader Joes bag and put them in the cupboard for about 3-4 days to speed up the ripening process. All the time people say they're not ripe if you pick them and they're not ready to eat but that is not true. We have avocados on our tree clear until January and they're still this way.
Did you know?
There are hundreds of avocado varieties!!! I believe only 7 types of avocados are grown commercially in California.
This recipe is really simple but you need to make sure you do exact measurements on each ingredient otherwise it will throw off the taste. Too much avocado will have the mousse tasting more mild and not sweet like you want it. Too much cacao powder will make it bitter. Keep that in mind.
Chocolate Avocado Mousse
- 1 Ripe Avocado
- 1/4 cup cacao powder
- 1/4 cup unsweetened cashew, almond or coconut milk (coconut taste the best)
- 1 tsp Vanilla Extract (Baker Imitation Vanilla is my favorite)
- 1/4 cup raw/local honey or maple syrup
- Put all your ingredients into a food processor (blender works fine but make sure all the avocado is completely blended up or you'll have chunks of avocado in your mousse).
- Refrigerate for 10 minutes before eating.
This Vanilla!!!! I've tried other Vanilla extracts but feel this one makes all the difference.
Let me know how yours taste or if you add anything different!