Velvety Chocolate Mousse

1. 1

   Combine the avocados, water, vanilla, and salt in a highspeed blender or a food processor.

2. 2

   If you dont have a highspeed blender, use the food processor here, not a conventional blender.

3. 3

   Blend until smooth and combined, using the tamper if necessary with the high-speed blender.

4. 4

   Add the dates and blend again until well-combined and smooth.

5. 5

   You will need to use the tamper here with the blender.

6. 6

   Add the cacao powder, put on the lid (so you dont get dusted in chocolate!

7. 7

   ), and blend again until smooth.

8. 8

   Taste for sweetness and add stevia, if desired.

9. 9

   Serve immediately.

10. 10

    Store leftover mousse in an airtight container in the refrigerator for up to 1 day.

11. 11

    Substitutions:

12. 12

    Dates: 1/3 cup maple syrup or coconut nectar (reducing or omitting the water)

13. 13

    Cacao powder: unsweetened cocoa powder or carob powder

14. 14

    Variations:

15. 15

    Lower-Fat Chocolate Mousse: Use only 1 1/2 avocados (about 1 1/2 cups chopped flesh), add 1/3 cup plain or vanilla nondairy yogurt, and reduce the water or milk to 1/4 cup.

16. 16

    Mexican Chocolate Mousse: Add 1/4 to 1/2 teaspoon ground cinnamon and a pinch of cayenne pepper.

17. 17

    Mocha Mousse: Use strong brewed coffee or espresso in place of the water or nondairy milk and add 1/4 teaspoon coffee extract, if desired.

* Per serving · 4 servings · Values may vary.