Raw Chocolate Mousse

Raw Chocolate Mousse
Staff Writer
Raw Chocolate Mousse
Nina Manolson

Raw Chocolate Mousse

Certified psychology of eating teacher Nina Manolson shares her recipe for Raw Chocolate Mousse, which uses avocado in place of eggs. 

4
Servings
93
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 medium ripe avocados
  • 1/2 Cup soaked and pitted dates
  • 1 Teaspoon vanilla extract (she prefers the non-alcohol version)
  • Pinch of sea salt
  • Dash of cayenne
  • 1 Teaspoon orange zest
  • 3-5 Tablespoons raw cacao powder
  • 1/4 Cup water

Directions

In a  Vitamix or blender, blend all ingredients together well. Put in small dishes and refrigerate. This lasts several days in the fridge (if you can resist it for that long!).

Nutritional Facts

Total Fat
4g
6%
Sugar
6g
7%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
12g
9%
Protein
1g
2%
Vitamin A, RAE
24µg
3%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
21mg
2%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
23mg
7%
Niacin
1mg
7%
Phosphorus, P
37mg
5%
Selenium, Se
1µg
2%
Sodium, Na
15mg
1%
Water
33g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.