Guest Feature: Secret Ingredient Chocolate Mousse
Washington DC in January can be cold and dreary. Daylight is short, and the festive decorations of the Holidays have been taken down and put away.
Valentine’s Day is just around the corner, which, before I met my husband, was often as dark and dreary as the weather itself. We’ve all been there a time or two. Whether you’re dining alone, or you have a significant other to share in your winter blues, this time of year calls for a mood booster.
One of my favorite ways to treat myself, and my hubby, is with this feel-good chocolate mousse. Chocolate alone is a mood-enhancing treat, but there is a secret ingredient in the mousse, that will stir up your senses and inspire a little extra affection. It’s not cream, caffeine, or added sugar, but avocado. Not only does avocado top the list for mood-enhancing foods, but when it’s combined with rich dark chocolate, it makes for an indulgent and satisfying dessert.
Say goodbye to your seasonal gloom. Secret Ingredient Chocolate Mousse will warm your heart, brighten your taste buds, and tide you over to the cherry blossoms’ first bloom.
Inspired by Giada DeLaurentis Chocolate-Avocado Mousse
- 1 Large Ripe Avocado, halved and scored
- 1/2 Cup - Semisweet Chocolate Chips (melted)
- 1/2 Cup - Unsweetened Cocoa Powder
- 1/3 Cup _ Unsweetened Vanilla Almond Milk
- 1 Teaspoon - Vanilla Extract
- Pinch of Salt
- 1/4 Cup - Agave (or less depending on desired sweetness)
- In a microwave safe dish, combine semisweet chocolate chips and almond milk. Heat about 1 minute, then stir until melted and smooth. Set aside to cool a few minutes
- To the melted chocolate mixture, add vanilla and agave. Stir to combine
- In a food processor, spoon in scored avocado, coco powder, and salt
- Pour in liquid chocolate mixture, then blend about 1 minute
- Pause the blender, scrape down the sides with a spatula, then blend about 1 minute more, until completely smooth
- Remove the blade from the food processor and scrape mousse into a plastic baggie or piping bag
- Cut the tip off the bag, then swirl mousse into two ramekins
- Chill at least 1 hour before serving
- Garnish with fresh berries
Leigh is a Middle School Teacher of French and a Mom to a busy four year old. She loves to entertain family and friends, and prepare daily dishes for her husband and daughter. Leigh’s meals are often influenced by her mom’s love of cooking. Leigh also creates recipes based on her experiences of living and working in the south of France. She often uses food to provide authentic experiences for her students as well. On Fridays, it’s not uncommon to see her students making crèpes and sampling French “fromage,” as part of their lesson. Always inspired by fresh, local, and seasonal ingredients, Leigh’s dishes are simple, tasty, and always made with her family in mind. Her daughter, now three, is an enthusiastic helper in the kitchen. A lover of mealtime with family and warm summer nights, Leigh is excited to share some of her favorite recipes. Follow Leigh on her Instagram account @arecipeforeveryseason