Avocados have become a staple ingredient in many kitchens. They can be diced and used to top off a delicious Mexican breakfast, tossed into salads at lunch and can go into the making of a multitude of dips and desserts.
This creamy fruit is also widely available at grocery stores and markets. This week I'm providing a recipe for a dessert that incorporates avocados along with cocoa powder. This lovely mousse is suitable for a vegan diet and is very easy to prepare. My second recipe is for a classic guacamole, that I love to serve with nacho chips and homemade salsa. Avocados are a great addition to your kitchen repertoire.
Chocolate Avocado Mousse (Serves 6)
- 2 ripe avocados, skins and pits removed
- 1/2 c. (125 ml) sifted cocoa
- 1/2 c. (125 ml) soy or almond milk
- 1/4 c. (50 ml) honey or maple syrup
- 1 tsp. (5 ml) vanilla
- Fresh berries for garnish
Place all ingredients except the berries, in the bowl of a food processor. Process, until smooth (scraping down the sides with a spatula as needed). Divide into 6 small dessert bowls. Refrigerate until ready to serve. Garnish with a fresh berry on top before serving.
Options: Garnish with toasted chopped walnuts or hazelnuts
Guacamole (Makes 2- 1/2 cups)
- 2 large ripe avocadoes
- 2 green onions, finely chopped
- 1 large clove garlic minced
- 1 jalapeno, seeded and finely diced
- juice of 1 large lime
- 1/3 c. (75 ml) chopped cilantro
- salt to taste
Remove skin and pit from avocados. Place flesh in a bowl and mash well with a fork. Add remaining ingredients and combine. Serve at once.
Options: Add 1 plum tomato, seeded and diced or add 1/4 c. (50 ml) toasted sliced almonds.