Make it: Chocolate avocado mousse and guacamole

Chocolate avocado mousse

Chocolate avocado mousse

Jill Wilcox, Special to QMI Agency

, Last Updated: 9:17 PM ET

 

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.


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