Chocolate of the Gods Mousse with Raspberries and Mint
Serves: 8
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.
This recipe has evolved with me over the years to become a signature dish. I made it 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! Just a touch of balsamic vinegar and shoyu (soy sauce) may sound as unusual as a
coupling with chocolate and avocados, but both draw out the subtle complexity of good
chocolate. The coconut butter is optional, but it makes the mousse truly velvety smooth, with
incredible, beautifying properties. I recommend Omega Nutrition coconut butter as it does not
have a coconut aroma, which imposes on the balance of flavor. By the way, put this mousse in
an ice cream maker and it is insane.
Calorie: 170, Proteins: 3 g, Total Fat: 7 g, Fiber: 7 g.
Preparation
In a food processor, blend the avocados, maple syrup, cane juice or
organic sugar (if used), coconut butter (if used), vanilla, balsamic, and shoyu until smooth
and creamy.
Add the cocoa powder and blend until smooth. Sifting the cocoa powder
before adding it is a good idea to prevent lumps. A simple metal strainer works well.
Distribute half of the raspberries evenly among 4 to 8 wine goblets or
martini glasses.
Follow with a dollop of mousse, a sprinkle of mint, the remaining
raspberries, and more mint. Top with cacao nibs, if desired.