Food Geek Friday: Chocolate of the Gods Mousse

I'll be the first to admit that when something - especially food - claims to be "of the gods," I immediately hold it suspect.  Same for "better than sex" and every other hyperbole that's usually thrown before a dessert and especially a chocolate dessert.  However as I put that first spoonful in my mouth, the words that came out were literally, "Oh my god." 

Sometimes there is truth in advertising. 

Not only is this delicious, but it's healthy too.   And if you're vegan, it deliciously fits the dessert bill.  If you're not vegan, don't let that fool you.  It's seriously rich and dangerous.  Not to mention that it's perfect for summer - no home-heating appliance necessary!

Chocolate of the Gods Mousse (from Shape Magazine July 2008)

  • 2 large Haas avocados, cubed (about 2 cups)
  • 1/2 cup plus 2 tbsp maple syrup
  • 2-4 tbsp organic evaporated cane juice or organic sugar, available in health food stores (optional)
  • 2 tbsp Omega Nutrition coconut oil, available in health food stores (optional)
  • 1-2 tsp vanilla extract
  • 1 tsp balsamic vinegar
  • 1/2 tsp low-sodium soy sauce
  • 1 cup cocoa powder
  • 1 pint raspberries
  • 1 handful fresh mint leaves, chopped
  • shaved dark chocolate (optional)

Place first seven ingredients in a food processor and pulse until smooth. (I didn't add the optional ingredients.) Sift cocoa powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate in a tightly sealed container for up to a week or freeze it for up to a month.

When ready to serve, evenly distribute half the raspberries among four wine goblets or martini glasses. Add a dollop of mousse to each, followed by a sprinkle of the mint, the remainder of the raspberries, and another dollop of mousse. (If you have more mousse than you need to serve four, the extra can be refrigerated or frozen). Top with more mint and shaved chocolate, if desired, and serve.