I’m not exactly sure why this is consistently referred to as ‘mousse’ as the term ‘mousse’ conjures images in my head of lightly whipped, airy textures and this recipe is nothing of the sort. Therefore, this seems more like a vegan chocolate pudding. If you were to ask me. But because this recipe is largely referred to as ‘mousse,’ I’ll concede to keeping ‘mousse’ in the title.
I first had this pudding when I was in Salt Lake City recently. Ten years ago I tried out for the 2002 Winter Olympics and spent almost the entire month of December 2001 in Salt Lake City. On my recent trip back to Salt Lake City, I had dinner with the family who hosted me, my training partner and my coach during Olympic Trials. This recipe was brought up in conversation during the dinner party. I expressed great interest in trying the ‘mousse’ and the next night a small portion was hand-delivered. I’m unsure of the exact recipe that was used, but think I may have found a comparable recipe.
- 2 large or 4 medium-sized ripe avocados
- ½ c. organic, raw unsweetened cacao powder
- ½ c. agave nectar, plus more to taste
- 1 ½ tsp. pure vanilla extract
- 1 ½ tsp. almond extract
- ½ pint fresh raspberries, or whatever berry you have on hand
1. Cut a ripe avocado in half. Use a big knife to grab the pit and turn to remove. Spoon out the meat of the avocado and then blend to break it down a bit.
2. Add in cacao powder, agave nectar, vanilla extract, and almond extract and blend for 1 to 2 minutes, making sure every part is included.
3. Refrigerate overnight and serve in martini glasses with garnish.
You’re not supposed to be able to taste the avocado in this recipe but the first time I tried it I’ve detected the flavor. When making my own, I did not. I would never substitute this for regular chocolate mousse or pudding, but I suppose if I were on a raw or vegan diet I would love this stuff. Well, maybe!