Recently I overheard my friend Larie describing a delicious, dairy free chocolate mousse that she had tasted, with the base made from avocados. The image in my head was not a pretty one, and I simply could not imagine mixing chocolate with avocado. So with a little experimenting comes this simple, delicious, and rich chocolate mousse. Since many folks, like me, manage Type II diabetes, I’ve used Stevia to enhance the sweetness. This dessert is the perfect non-dairy low carb divine sweetness that I crave. Even my little grandaughter, who cannot tolerate dairy but loves avocados, can make this dessert. Enjoy!
Place avocado meat in the bowl of a large food processor. Add the remaining ingredients. Process until smooth, scraping bowl occasionally. Spoon into small dessert bowls and chill for a minimum of 3 hours.
Get creative and top with your choice of ingredients: fresh raspberries or strawberries, crushed peppermint candy, coconut, slivered almonds, pecans, butterscotch or caramel sauce, or whipped cream . The variety is endless.
Serves: 16 small servings
Lookokut Point Lakeside Inn
One of the Eight Broads in the Kitchen