Avocado, yes avocado, makes this mouse really good for you and you cannot tell it is there.
My family craves sweets. I haven’t for quite some time now; I think it must be the chelated magnesium I have been taking for the last four or five years. I really don’t crave anything but that does not mean that I done desire to have certain foods at times . . . those creamy foods or pizza get me in the end.
Anyway, we have been doing the ketogenic diet for the past several weeks and I have loved it. I get to eat protein and fat and cheese! However, my family has not been cravings free. Tiffany’s sweet tooth has pushed her to try things she wouldn’t normally try. I’ve already shared the picture of the cupcakes she made, but I’ll share it here again.
They were pretty good. I especially like them because they are not too sweet.
The recipe I’m sharing today is one way outside of Tiffany’s comfort zone. It is chocolate mousse but the main ingredient is avocados and she does not like avocados . . . until now.
She has made this a couple of times now, once with overly ripe avocados and once with near perfectly ripened ones. She did not feel that they were quite ripe enough but I think they were great. At any rate, here’s the procedure.
We are currently without a good food processor. I’ve begun saving my money to get a good one. I love my Kitchenaid mixer, so I’m saving to get a food processor I’ll enjoy as much.
We make the whole thing in the mixer. Consequently, the cream needs to be whipped first. So pour a cup of heavy whipping cream in the bowl, add some sweetener (we use 1 teaspoon Swerve) and whisk away.
Remove it to another bowl until we are ready to add it back in.
If you have a food processor or immersion blender, you can use that. Tiffany mashes the avocados up a bit and then adds the other ingredients. She just may use the immersion blender we have next time she makes this, now that I’ve mentioned it to her. We use a Hershey’s Special Dark cocoa, so it’s probably a bit stronger than the original recipe.
We also use coconut oil and find we need to melt it first so that it combines better.
After it is thoroughly blended, then fold in the whipped cream.
We have found that a few dashes of salt enhance the flavor.
It is rich and not real sweet. I tried adding a few drops of chocolate stevia but it didn’t do too good. I’ll try adding some of my stevia glycerite next time. It is filling and good for you, so enjoy.
This recipe was adapted from I Breathe I’m Hungry.
- 2 avocados
- 2 tablespoons of coconut oil (melting optional)
- 1/2 cup Hershey's Special Dark Cocoa
- couple of dashes of sea salt
- 4 tablespoons sugar free chocolate syrup (I'm still looking for a different one)
- 1 teaspoon Swerve
- 4 tablespoons heavy whipping cream
- Whip the cream with the swerve, until stiff peaks form; set aside.
- Either put the rest of the ingredients in a blender or use an immersion blender
- Mash the avocado with a fork and combine the rest of the ingredients (except the whipped cream) and blend away, until thoroughly combined.
- Fold in the whipped cream.
Until next time, God bless,