I like chocolate but I've never been over the moon crazy about it. When I was younger, I preferred my chocolate ice cream with a bit of vanilla and strawberry to balance it out. I didn't want a chocolate cake with chocolate icing for my birthday. I would instead opt for a yellow cake with choclate icing. And, I was never a fan of a straight hershey's bar, but didn't have a problem eating it in a s'more where marshmallows and graham crackers evened it out.
So, why on earth would I post a straight-up chocolate mousse? Because dear friends I found a balance. I love my chocolate with a bit of salt. It was a revolutionary moment when I first had salted chocolate (and salted caramel for that matter). Salt really brings out the flavors and provides a nice contrast. In this case, it's like sprinkles for grown-ups. Hooray!
This chocolate mousse is nothing, I repeat nothing, like any sort of typical mousse. There's absolutely no dairy involved, and the base of it is made from three simple ingredients. Yes, just three. Avocados + Unsweetened Cococa Powder + Honey = Yum. Although in my opinion, avocados plus anything equals yum...
On a totally unrelated note, temperatures are slowly creeping down so that means I'll be eagerly turning on my oven again. I'm making a lot of plans for fall that should be yummy, spicy, and pumpkin-y...
Salted Chocolate Mousse
notes: in case you were wondering, this does not taste like avocados. They simply lend a wonderful smooth and buttery texture. I added a bit of spice to my mousse because I like the combo, but feel free to leave it out. Also, I've listed some topping ideas below to make it more elegant. But, if you really want to get really fancy, put the mousse into some tart shells (raw or baked) and serve it as a chocolate mousse tart. Yum! Recipe adapted from here.
flesh from 3 ripe avocados
4 to 5 tbsp honey (or maple syrup or brown rice syrup if making it completely vegan)
6 tbsp unsweetened cocoa powder
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
coarse sea salt to serve
chopped toasted pistachios
coconut cream (see this post)
pepita brittle (see this post)
In a food processor (or blender), combine the avocados, 4 tbsp of the honey, the cocoa powder, and the spices. Process until smooth. Taste the mousse, then adjust with more honey and spices to your liking. Serve topped with a sprinkle of coarse sea salt. You can serve the mousse chilled or at room temperature. Leftovers will keep covered in the fridge for a couple of days. makes 4 servings