scarfing down lightly munching on a bag of dark chocolate chunks (the type clearly meant for baking) last night, I decided the chunks just weren’t cuttin’ it. My chocolate craving was a little more sophisticated than I had previously thought. Grow up, Katie!
Fine. So I starting thinking of what I could make myself. Should I bake something? Surely not.
I’m impatient as hell! That would take much too long. In addition, I didn’t want anything that was going to be too involved, or that was going to make a huge mess. And then, there I was pacing around the kitchen like a crazed addict, when I spotted them…my two ripe-ass avocados staring at me, taunting me.
I don’t know what it is about these trickster avocados. They’re firm when I buy them at the store, and then four hours later they’re practically rotting on my kitchen table! My point being; a dessert that doesn’t make a mess, is quick, easy, relatively healthy, made primarily of chocolate and uses up my sad, nearly dead avocados is the perfect sweet treat for a lazy Wednesday night.
Easy Hazelnut Chocolate Avocado Mousse
Inspired by Giada de Laurentiis (so you know it’s good)
Serves 2 but it’s so rich maybe more like 4
- 1/4 cup dark chocolate chunks or chips
- 2 ripe avocados
- 1/4 cup unsweetened cocoa powder
- 2 Tbsp. honey (or maple syrup, molasses etc.)
- 2 Tbsp. molasses (or maple syrup, honey, etc.)
- 1 Tbsp. Hazelnut Kahlua (or other liqueur or maple syrup, honey, etc.)
- 1/4 tsp. pink Himalayan salt
- 2 Tbsp. almond milk
- mint leaves, chopped hazelnuts, and/or berries for garnish (optional)
In a small saucepan, add a little water, only so it rises a few inches along the side. Bring to a boil. Place a small stovetop-safe bowl inside the pot and turn the heat down to low, just enough to keep the water boiling. Add the chocolate chunks and whisk intermittently, erasing any clumps and ensuring it doesn’t burn.
While the chocolate is melting, add the remaining ingredients to a food processor, followed by the melted chocolate. Process until silky smooth.
Pour into two or four bowls, cover and refrigerate for at least 3 hours or overnight.
Wasn’t that easy? As the mousse chills, it will really firm up. I sincerely recommend allowing it to do so if you can. This mousse is certified super, duper rich and super, duper hardcore badass. It’s the cure for PMS, a bad breakup or just a really horrific chocolate craving. And for the record, I’m not oblivious to the irony of a dessert that takes 3 hours to chill, versus a dessert that may have taken only 30 minutes to bake. I never said I personally waited the three hours.
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