Chocolate and Avocado Mousse

Strawberry and Mexican Chocolate Mousse Parfaits

You probably scrunched up your nose and regarded the computer screen skeptically after reading that recipe title. But, stay with me for a moment. I too was doubtful as to whether chocolate and avocado would mesh well.

Still, the idea had intrigued me ever since I began eating more healthfully a few months ago. After all, I’d heard that avocado (whose fats are mostly heart-healthy monounsaturated, the same type found in extra virgin olive oil) could substitute for heavy cream and/or egg yolks in uncooked dishes. No need to worry about raw egg, an ingredient in many recipes for chocolate mousse.

That’s why, preparing brunch for some friends and their kids this weekend, I found myself pureeing avocado with a bit of organic coconut oil, plus maple syrup, vanilla extract, and salt. The result was creamy and smooth. I dipped in my spoon, and marveled at the tropical flavor. I made a mental note to stop at this point in the future, layering the mousse with tropical fruit (like passion fruit and diced papaya) and garnishing it with shredded coconut.

For the time being, though, my mind was set on chocolate. Somewhat pained that I’d lose the gorgeous avocado-green color (much better suited to dessert than kitchen cabinets!), I spooned in some unsweetened cocoa powder and cinnamon for a Mexican chocolate flavor. After a few more seconds in the food processor, I sampled the satiny mixture. Rich and delicious, with subtle coconut undertones, it revealed no hint of the avocado. I sliced up a quart of strawberries, and then layered them in six small parfait glasses with the mousse, garnishing the elegant desserts with sprigs of fresh mint.

In just 10 minutes, I had a company-worthy dessert that was nourishing enough for my children (who, along with their friends, competed with the adults for spoonfuls!).

It’s up to you whether to divulge the secret that these vegan and pareve (if you’re kosher) treats are actually good for you. If you do, you might want to quiz your guests, asking them to guess the mousse’s secret ingredient. I bet they’ll have no idea that an ingredient primarily used in guacamole could make for the ultimate last course.

Strawberry and Mexican Chocolate Mousse Parfaits (with Avocado!)

Makes 6 small portions

This vegan, dairy-free, nourishing recipe is heavily adapted from “Chocolate of the Gods Mousse with Raspberries and Mint” from The Balanced Plate. For a less intense maple flavor, feel free to substitute a mild honey (such as wildflower) for the maple syrup or to use half maple syrup and half honey.

2 Hass avocados (about one heaping packed cup)

3/4 cup maple syrup

2 Tablespoons coconut oil

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

1 cup unsweetened cocoa powder

1/8 teaspoon ground cinnamon

1 quart strawberries, hulled and sliced

6 fresh mint leaves for garnish

1. Puree the first five ingredients in the food processor until smooth. (Marvel at the color and taste – at this stage, it’s an absolutely delicious avocado coconut mousse.) Add the next two ingredients, and puree until smooth. Layer with the strawberries in six small parfait glasses, and garnish with mint. Serve.