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Chocolate of the Gods
Season: Autmn, Spring, Summer, Winter
Course: Dessert
Serves: 4 adults
Category:
Description
This recipe has evolved with me over the years to become a signature dish. This single recipe has turned on more people to good food than any other. It is beyond the beyond. Imagine a world where decadent chocolate mousse has real value, grows beautiful skin and hair, and is actually good for you! Welcome to the rest of your life.
I literally dreamed this recipe, back in the day when I was just a puppy, running my restaurant as a 20-something hopeful. I was very overworked and would wake at night from nightmares about making vats of salad dressing with a broken miniature blender. One night I dreamed of making a creamy, sweet avocado (?!?) pie, which was so bizarre that I gave it a whirl the next morning. Eureka!
I made this recipe in the movie "Go Further", with Woody Harrelson, and the web-site for the film got more hits inquiring about the Chocolate Mousse made from avocado than anything else. Cheers to the adventurous spirit!
I guarantee, this is life changing. A votre santé!
Ingredients
- 2 cups avocado (the richer, the better- Haas is a great varietal)
- ˝ cup + 2 tablespoons maple syrup
- 2-4 tablespoons organic evaporated cane juice or organic sugar (optional- for the sweeter tooth)
- 2 tablespoons Omega Nutrition coconut butter (optional)
- 1-2 teaspoons non-alcohol vanilla extract
- 1 teaspoon balsamic vinegar (aged balsamic is best)
- ˝ teaspoon shoyu
- 1 cup pure cocoa powder (Green & Black is choice)
- 1 pint raspberries
- handful of fresh mint leaves
- sprinkle Scharffenberger’s cacao nibs (optional)
Procedure
- In a food processor: Blend avocado, maple syrup, organic sugar (if choosing), coconut butter, vanilla extract, balsamic, and shoyu until smooth and creamy.
- Add cocoa powder and blend until smooth. Sifting the cocoa powder before adding is a good idea so prevent lumps. A simple metal strainer works well.
Leftover Storage
Store leftovers in a tightly sealed container (sans berries and mint) in the fridge for 4 days or in the freezer for a month.
Video
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