Chocolate Mousse with a Hidden Vegetable:
Avocados!
I figured since everyone else is posting their swell vegan mousse recipes, I should add the one I whipped up this weekend. Its top notch and wicked easy.
Makes 3 cups in about 20 minutes
2 ripe haas avocados, pitted
1 cup sweet chocolate baking chips
2 tbsp creme de cacoa (of course!)
Agave nectar
1/4 cup cocoa powder
1 pinch salt
In a double boiler, melt the baking chips. Mash the 2 avocados in a small bowl. Measure out dry ingredients and combine in bowl with avocados. When chocolate is melted, carefully pour into ingredients bowl. With a mixer or immersion blender- blend together. Then refrigerate for 1 hour or eat it in a hurried crazed fashion. Its good either warm or cold. The creme de cacoa is what really sets it apart from others. You need that little boozy spike.
