Chocolate Avocado Mousse

Before you even ask, let me put a few things down...

This mousse does not taste like avocado.

There is nothing green about it, just follow the instructions.

It does not require any hard to find ingredients, in fact the the list is short.

It is gluten free, soy free, and dairy free and can be vegan, but you don't have to tell anyone.

In fact, it's so good why tell anyone the secret to all that lovely creaminess is avocado; at least wait until after the first bite hooks em'.

Oh, and this chocolate mousse, it's smooth, it's rich, it's decadent and it's quick and easy to make too. Scott and I couldn't wait, and had to eat it on the spot, evidence seen above. If you can't bring yourself to call this dessert "mousse" because there are no eggs, butter, or cream, well call it whatever you want, maybe chocolate avocado dream, whatever, just try it, you'll be glad you did.

You don't taste the avocado at all, but to avoid any slight hint of avocado aftertaste, a small amount of peanut butter is added in the end. If you have a nut allergy you can probably skip the peanut butter without noticing too much, maybe spike it with a little bit of amaretto or brandy. *This can easily be made vegan, just substitute agave nectar or more maple syrup for the honey.

Chocolate Avocado Mousse

Adapted from nma

makes 4 small servings

4 ounces semi-sweet chocolate

1 tablespoon vegetable oil

2 large ripe avocados

2 tablespoons unsweetened cocoa

2 tablespoons pure maple syrup

2 tablespoons honey, *see above note

2 teaspoons vanilla

pinch of salt

1/4 cup all natural peanut butter, smooth

In a double boiler, place the semi-sweet chocolate and oil. Stir occasionally until completely melted.

Place the avocado in a food processor and puree until smooth. You can do this by hand using a fork to mash up the avocado, it just takes longer.

Combine the avocado and chocolate mixture. Stir in the rest of the ingredients except for the peanut butter. To get completely smooth moose you will want to use a spatula to push the mixture through a fine mesh strainer. This way you can be sure to get out any lumps. Add the peanut butter and stir to combine.

Scoop the mousse into 4 small dishes or ramekins an place in the refrigerator until ready to serve. Let stand at room temperature for 20 minutes before serving.