Chocolate Avocado Mousse

Contributed by Kathleen Pierce
Original Source: Creative Simple Life

Chocolate Avocado Mousse

Ingredients:
3 medium ripe avocados
1 c. unsweetened cocoa powder
1/4-1/2 c. honey
2 t. vanilla extract
1/4 t. salt
1 T. milk (optional for thinner consistency)

How I did it (along with how I might do it better next time):
1. I felt just like someone from Food Network Star cutting the avocados open and removing the pits by embedding a knife in them and giving them a twist. (I don't DO avocado, you see, so this was my first experience with the mushy vegetable (?) fruit (?), and I learned the nifty pit removal technique from Bobby Flay.) Scrape all the pulp into a food processor.

2. Dump in all the other ingredients. Be sure to use at least a tablespoon of vanilla. Whip it good.

3. So I ended up using a bit more than 1/2 c. of honey. I wanted to make sure it was sweet enough that the children would actually eat it. I think next time I will try cutting the cocoa powder in half and adding some melted dark chocolate. You can't go wrong with melted dark chocolate. Especially Lindt melted dark chocolate.

4. I also added a bit more than 1 T. milk.

5. I chilled the mousse overnight. The next day it did not have the nice whipped texture it had after swirling around in the food processor for awhile. So I added a bit more milk and used a handmixer to re-whip it.

6. Then of course I served it with whipped cream. It was homemade at least. Well, homemade in that I whipped up some heavy whipping cream. It was grass-fed, organic whipping cream. OK. Enough rationalizing. Someday perhaps I'll try the whipped coconut milk recipe I keep seeing on Pinterest. Until then, grass-fed, organic, semi-homemade whipped cream it is.