Chocolate (avocado) mousse?

I turned two avocados into chocolate mousse today. Astonishingly, this is seemingly remarkable achievement actually pales alongside the subsequent event: namely, sneaking a spoonful of it into my fruit-averse oldest child. She didn’t complain until she learned she had been tricked into eating avocado.

I don’t normally engage in this sort of culinary subterfuge so I decided it was karmic-ally within bounds.

Look at that: glossy surface, rich chocolate color – it’s a looker.

Which just goes to show, the ugly duckling is still turns out to be pretty tasty. Wait, was that supposed to be the fable’s ending? Never mind.

RECIPE: Chocolate (Avocado) Mousse

Materials
– 2 ripe avocados (squeeze to check softness – too hard and the texture suffers)
– 1/4 cup cocoa powder
– 1/4 tsp salt
– sweetener

A note about sweetener: I tried to get away with 2 Tbs of agave, but no luck. I eventually ended up with an additional 4 single-serve packets of Splenda following complaints that the lack of sweetener insufficiently masked an avocado aftertaste. Other recipes suggest honey or just sugar (I’m on a low carb run so it’s Splenda for me.) Adjust to taste.

Place all ingredients in a food processor and set to “emasculate”. You can stop when the contents reach the sexily smooth consistency common to all properly decadent desserts.

I liked it right off, but am chilling it overnight to see both how the consistency changes, and if a cooler temp will further improve the mouth feel. Future tweaks include the addition of some vanilla and probably the addition of fresh whipped cream before serving.