The idea of going out for dinner with my husband on Valentine's Day for an over-priced meal, surrounded by couples forcing themselves to be romantic makes me itchy with awkwardness. Luckily he feels the same so instead we like to celebrate by staying well away from any restaurants.
This year we are having dinner with lovely friends (fellow Valentine's Day cynics) and I am making dessert. I have found a recipe so mind-blowingly brilliant that I am seriously considering eating only this for the rest of my life; Chocolate Avocado Mousse. It is such a revelation that it is making me feel giddy as I type. I love avocado but even if you don’t it doesn’t matter because this tastes only of soft, silky, creamy, scrumptious, chocolatey mousseyness, and yet contains one of your five a day… or more, depending on how much you eat in one go. It is also vegan, which in my book makes it a superfood.
Anyway, make it, scoff it, fall in love with it - Happy Valentine's Day!
PS I've used cup measurements as I love the ease of them, but you can easily find conversions online.
Chocolate Avocado Mousse
Serves 4 - 6
1 cup dark chocolate
4 ripe avocados
1/2 cup agave syrup (or you can use honey or maple syrup)
1/2 cup cocoa powder
1/3 cup almond milk
1 tbsp vanilla extract
1/4 tsp salt
1/2 cup cocoa nibs (optional - gives it lovely crunch. You could use nuts or chocolate chips instead)
- Place the chocolate in a bowl and melt in the microwave (30 secs at a time and stirring in between to prevent burning). Let the melted chocolate cool slightly.
- Put the chocolate and all the other ingredients apart from the cocoa nibs into a food processor and blend until smooth.
- If you are adding cocoa nibs/nuts/choc chips stir these into the mousse.
- Spoon into ramekins and put in the fridge to set for at least 3 hours.
- Serve as it is, or with a few fresh raspberries.
*To make it more chocolatey, just add more melted choc at stage 2.