From Sheryl Crow: I love it when this is on the menu because it appeases any craving I might have for chocolate. And you would never have guessed that Chuck used avocado to thicken the mousse and that it would make it so delicious. Avocados are mild and sweet enough to blend seamlessly with the chocolate. This is super-healthful: no eggs, no cream, no white sugar in this mousse, and yet it's absolutely glorious.
- 2 large ripe avocados
- 1/2 cup organic unsweetened cocoa powder (I like Green & Black's organic fair trade cocoa powder)
- 1/2 cup agave nectar, plus more to taste
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons almond extract
- 1/2 pint fresh raspberries, for garnish
1. Halve and pit the avocados and scoop out the flesh. Transfer the avocado flesh to the bowl of a food processor fitted with the metal blade. Using a spoon, break up the avocado a little in the food processor.
2. Add the cocoa powder, agave nectar, vanilla extract, and almond extract to the processor and process for 1 to 2 minutes. Scrape down the sides of the bowl and then process again until the mousse is very smooth, 1 to 2 minutes longer.
3. Taste the mousse and if not sweet enough, add more nectar, 1 teaspoon at a time. Pulse to mix.
4. Spoon the mousse into martini glasses or similar serving vessels. Cover the glasses with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
5. Serve the mousse chilled and garnished with raspberries.