Friday, July 30, 2010

mexican chocolate avocado mousse--aka "choco guaco"

First of all, I have to give Naomi at Straight Into Bed Cakefree and Dried major points for inspiration. She comes up with some grain-free and mind-blowingly innovative foodie ideas. This morning, I found myself dazed and intrigued by her idea of adding avocados to sweet, chocolate recipes.

It made total sense when I thought about it. Avocados are buttery, mild in flavor, and easily disguisable. And though I usually do a pretty epic job of convincing myself that butter isn't dairy OR fattening, sometimes I crave a lighter alternative.

This is a light, fluffy, Mexican-inspired chocolate mousse. I love the combination of sweet & smoky heat so I sprinkle mine with chili powder. Oh, and I promise, there's no detectable avocado. Just creamy goodness.


1 large hass avocado
2 tbs cocoa powder
4 tbs powdered sugar
1 tsp vanilla extract
2 1/2 tbs almond (or any kind of) milk
1 tsp cinnamon
1/2 tsp salt
2 egg whites
chili powder for garnish

With an electric beater or food processor, combine the first seven ingredients until smooth. (If you omit the cinnamon, this itself makes a great chocolate frosting.) In a separate bowl, whip the egg whites until stiff.
Add the chocolate mixture to the egg whites and mix by hand until combined. Chill, and sprinkle with the chili powder.


  1. so did you like it? i've never used avocado this way before, interesting...

  2. I did like it! At first I tried to use agave--that just didn't work because it didn't cover the flavor of the avocados. Then I tried the sugar, and voila! You wouldn't even guess that it contained something green.