One night I had a serious craving for chocolate mousse. The recipe I normally make is from Julia Child’s cookbook, but you have to make it the day before (or wait 8 hours) and there are many steps… Let’s just say it’s something you make for friends who you really love. So I decided to do a little experiment, and was shocked at how amazing it turned out! And what’s better – I didn’t even have to add sugar (sorry, dietitian moment). The coffee and sea salt intensify the flavour of the chocolate. To-die-for. And it takes no time to make. Dangerous, I know.
- Makes 4 servings
- Prep time: 10 minutes
- Total Time: 2 hours
- 1 ripe avocado
- ½ cup plain 2% greek yogurt
- 1 tsp vanilla
- 2 tbsp cocoa powder
- 2 tbsp 2% milk/ soy milk/ almond milk (for the avocado mixture)
- ½ cup semi-sweet chocolate chips
- 1 tbsp 2% milk/ soy milk/ almond milk (for the chocolate chips)
- 1-2 tbsp strong coffee (to taste)
- A pinch of sea salt
- Blend avocado, greek yogurt, vanilla, cocoa powder, and 2 tbsp milk in a food processor or a magic bullet until smooth. Scoop into a bowl.
- Place chocolate chips in a small microwave safe bowl. Add 1 tbsp milk and microwave for 30-45 seconds. Stir until smooth.
- Stir hot coffee into melted chocolate.
- Add melted chocolate to avocado mixture and stir until combined. There will be some specs of chocolate that do not fully mix in. This is what you want! Place in the fridge for a minimum of 2 hours.
- Serve with sliced fresh strawberries, shredded coconut, chocolate shavings, or whip cream! Bon App!