This dessert caught my eye for the unusual ingredient: avocados. I LOVE avocados but have never considered them a dessert item. Until now.
Let me start off by saying that this dessert caused me a great deal of effort, all of it which was my own fault. I admit this freely and without any arm twisting from Bob.
I got my blender out, halved my avocados and scooped out the flesh and put it in the blender. I added the cocoa powder, the agave liquid and almond milk and proceed to pulse away as per recipe directions. I even took this "before" shot to entice you to the goodness of this yummy dessert.
I began to blend it, but I noticed it wasn't blending like I thought it would...there were tiny flecks of avocado in the mixture and it was super thick.
I tasted it, and while it was very good, I could feel bits of avocado in it. Not good. I tried blending it some more, but it was so thick the motor was working really hard but the mixture wasn't moving. Oh no.
So out came the food processor. We have a large one with many gadgets that I don't use. So after a learning curve of about fifteen minutes, I finally had the mixture scooped out and in the processor. I added a bit more milk and the consistency smoothed out and so did the grains of avocado.
But my kitchen looked like this:
I am not known in my small family for being a neat cook, this was going well beyond what I normally do. What a mess! Bob was due home shortly, so I added in the cool whip, scooped it into the serving dish, covered it with plastic wrap and got it into the refrigerator. I quickly cleaned up the mess, dried off the containers and get everything back to its proper place.
Whew. Finished before Bob saw the mess. However, I did leave the wet sponge on the cutting board which is a no-no here, and I was semi-busted. I had crashed in the Living Room and then it hit me, the avocados weren't ripe enough. I tested them by pushing on the skin but it wasn't like when I cooked with them when I chopped them or spread them, these I dumped right into the blender.
We ended up with this lovely dessert:
Chocolate Avocado Mousse
2 RIPE avocados
1/3 c almond milk
1/3 c cocoa powder
1/3 c agave nectar
1 small container of nonfat Cool Whip, completely thawed
1 t vanilla or almond extract
Place the VERY RIPE avocados into the food processor, add milk, cocoa powder, and agave nectar. Plus until very smooth. In another bowl, scoop Cool Whip into the bowl and add chocolate mixture. Fold until all ingredients are incorporated.
Makes 4 servings. This calculated out to 6 points per serving with only healthy fats in it!