Let’s face it, avocados can be a bit of a mystery. You spend all that time picking out the perfect one only to discover it’s all bruised and browning inside. Well, don’t throw them out! Here is a delicious chocolate mousse recipe for using up any avocados (good or bad).
1 ½ pounds avocados ⅓ cup agave nectar ½ cup unsweetened cocoa powder 1 tablespoon vanilla extract ¼ teaspoon sea salt ⅓ cup cream
1 hour, 5 minutes
Add the avocados, cocoa powder, agave, vanilla, cream, and salt to your food processor (or blender).
NOTE: FACT: All Hass avocado trees descend from a single “mother tree” raised by a mail carrier named Rudolph Hass, of La Habra Heights, California. It’s a mystery to what species the Hass tree actually descends from. Rudolph Hass patented his tree back in 1935 which then died of root rot in September of 2002.
Blend until smooth and creamy, scraping the sides of the bowl as needed.
Divide into serving and refrigerate for an hour before enjoying. Oh, you can easily make this vegan by using an alternative cream or even omitting it.
NOTE: I received compensation from Bay Area Recycling Outreach Coalition in exchange for this recipe. Although this post is sponsored, all opinions are my own.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.