Really, Shelly? Avocado? Come on.
Why not? Avocado is a fruit. In South America they eat avocado with sugar, so why can’t it be good with chocolate?
I knew it. I knew she wouldn’t approve this recipe. It doesn’t matter how many years of experience I have as a cook, my older sister continues to distrust my abilities in the kitchen. Just once I would love to hear, “It’s probably delicious or I would love to try it or you’re strange but you’ve travelled the world, you have eaten in countless restaurants, and you practically live in the kitchen, so you must know one or two things about food!”
I love my year-and-a-half-older sister to death. She is my best friend. Over the years I’ve learned to take her skepticism with a grain of salt. She is a great cook and a foodie but she has rules about food and always has. It’s weird, though, because my sister is generally open-minded and always happy to learn new things.
When my mother and sisters lived in New York we used to eat a lot together so when they came over to our house for dinner, I would hide some small details about the dishes. For example I wouldn’t mention that I used spelt to make bread instead of bread flour, or olive oil instead of butter in cakes.
I wouldn’t dare to make Moroccan food for them because I knew that they would disapprove the little twists I give to years and years of traditional recipes. I always let them eat first, then, one hour or a day later I would confess. Never right away because high chances that they would immediately take back the “It’s delicious!” and say “Yes, I did taste something that didn’t belong,” or, “It’s good, but if you made it with regular flour, it would taste much better.”
Actually, in the last couple of years, my mother has become my biggest fan (The problem is that now she wants me to cook for her all the time but I want her to cook for me.) My sister slowly and maturely is learning to appreciate my bold moves. She won’t admit it, but I know that if she could she would stop by my house everyday to eat my food. And she would probably love this avocado mousse and maybe admit that it’s so good.
I would love to find this mousse on a restaurant menu or let my kids have it everyday for dessert or even as a snack. It’s the perfect dessert. It’s sweet and creamy and chocolaty but at the same time it’s good for you. There are so many things you can add to it such as orange zest or a few drops of Grand-Marnier liquor or mint oil, a quarter teaspoon ground coffee powder or carrot powder, crushed almonds or hazelnuts, anything you would like to have in a chocolate bar.
- 2 ripe Hass avocados
- ½ cup cacao powder
- ½ cup agave nectar or maple syrup
- ½ teaspoon vanilla extract
- 2 tablespoon unsweetened almond milk (or more if you want it more creamy)
- a pinch of salt
- For banana peanut butter flavor
- 1 banana
- 1 tablespoon peanut butter
- Halve the avocados and scoop the flesh into a food processor or blender.
- Add the cacao powder, agave nectar, vanilla extract, almond milk and salt and, mix for 30 seconds or until smooth.
- Taste and adjust the flavor, add extra agave if necessary.
- Spoon the chocolate mousse into espresso cups or ramekins, sprinkle crushed hazelnut or any other nut you like.
- If you don't eat it immediately, which I find impossible, refrigerate for up to two days.
- Make the pudding but don't transfer to cups yet. Preheat the oven to 400ºF/200ºC. Slice the banana width-wise and place on a baking sheet lined with baking paper. Put the baking sheet in the oven for 10 - 15 minutes - the bananas should be golden brown. Let the bananas cool down for a few minutes.
- Add 6 slices of roasted bananas and 1 tablespoon peanut butter into the blender with mousse and mix for 30 seconds. The mousse should be a bit chunky. Serve in espresso shot cups, decorate with roasted bananas and chopped nuts and serve.