There are a lot of things I think I do really well. I can organize the heck out of a closet, make insanely good popcorn, and I can make a bed as if was my calling in life (let’s just say I really appreciate crisp sheets and a perfectly fluffed pillow). But then there are some things that are just not in my wheelhouse – like making desserts. Sweet treats are not my forte.
So when it comes to impressive desserts I turn to one of two places – our local french bakery, or some really outstanding experts, like Jeanine Donofrio, author of The Love and Lemons Cookbook.
If you haven’t crossed paths with Love and Lemons yet, you can thank me later. Jeanine creates beautiful seasonal recipes that I just can’t get enough of. Her cookbook is not only gorgeous to look through for ideas and inspiration, but also organized in a way that is accessible and easy to use (a great gift idea for any foodie in your life).
I love so many of the recipes in The Love and Lemons Cookbook, but one of my new favorites is this dark chocolate avocado mouse. I’ve always been a huge fans of avocados, but this is the first time I’ve used the creamy ingredient in a dessert. It took me a minute to wrap my head around the idea of an “avocado mouse”, but it did not disappoint.
This decadent dessert requires only a handful of ingredients and minutes to prepare. But my favorite part, is that it’s virtually guilt free. I’m always looking for ways to swap out some of our “not so healthy” sweet treats around our house – especially the ones my kids eat. I wasn’t sure what my little ones would think of an “avocado mouse” – but to my delight, they dug right in and licked the glasses clean. And although they may not be New York Times food critics (yet), they certainly are not shy when it comes to sharing their opinions. So it flies by them, you can bet it’s gonna be good.
- 2 very ripe avocados
- 4 oz 70% cacao baking chocolate, melted
- ¼ cup unsweetened cocoa powder
- 6 tbsp maple syrup
- ⅓ cup almond milk
- ½ tsp vanilla extrat
- ¼ tsp cinnamon
- Coconut Whip Cream
- 2 14oz cans of full-fat coconut milk, refrigerated overnight
- ⅓ cup of sifted powdered sugar
- a drop of vanilla extract
- In a food processor, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon and a pinch of salt.
- Puree until creamy
- Spoon mouse into four small ramekins/serving dishes
- Chill for at least one hour.
- Top with a dollop of coconut whip cream and berries of your choice
- Coconut Whip Cream
- Remove the coconut milk from the fridge and carefully scoop the thick solid part off the top. (save the watery part for another use)
- Use an electric mixer to whip the coconut cream until fluffy. About 3-5 minutes.
- Add powdered sugar and vanilla. Mix again.