Chocolate Mousse with Lemon Vanilla Frosting
Tonight I made some little Chocolate Mousse with Lemon Vanilla Frosting cups for my husband to take to work with him tomorrow. I have to laugh, it’s just like making cupcakes for your child’s school function. “Don’t forget your pudding cups for your workers today honey.” :) I had some beautiful avocados in the fridge that were begging to be used. They were perfectly ripe and I knew they weren’t going to last too much longer so I found this recipe by Jennifer Cornbleet. I also had some left over raw lemon frosting in the fridge that needed to be used up as well so this worked out perfectly. You could use this recipe to make parfaits or even in a tart pan with a nut crust.
Ingredients: Yields 2 cups
- 1/2 cup medjool dates, soaked
- 1/2 cup maple syrup or agave nectar
- 1 1/2 cup mashed avocados, ripe!
- 3/4 cup raw cacao powder
- 1/2 cup water
- 1 tsp vanilla extract
- In your food processor, using the “S” blade, combine the dates, agave and vanilla until nice and smooth.
- Add the mashed avocados and cacao powder. Blend until nice and smooth, stopping the processor every once in a while to scrap the sides down.
- Add the water and blend until nice and creamy.
- The mousse will keep for 3 days in the fridge or 2 weeks in the freezer.
- Serve chilled or at room temperature.
- I piped on some Lemon Vanilla Frosting and shaved some chocolate on top for decoration.