A sweet ending to a holiday meal leaves everyone in a festive mood. After the savory dishes and memorable conversations, what holiday dinner doesn’t have some sort of rich chocolate finale? Staying healthy doesn’t mean having to sacrifice this annual tradition. Our patient, Martha, shared her recipe for a decadent chocolate mousse that will have your guests raving, especially when you tell them that it’s actually good for them. Be prepared for second helpings!
Good-for-You Chocolate Mousse
Is it too good to be true that a dessert can actually be good for you? Well, when the two main ingredients are avocado and dark chocolate you’ve got a no-guilt indulgence that sneaks in a few “good-for-you” nutrients.
- Avocado is one of the superstars of the healthy fats list. High in B vitamins, potassium and fiber, they have anti-inflammatory benefits, support reduction of triglyceride and cholesterol levels and assist in the absorption of vitamins.
- Dark chocolate, above 70%, is rich in minerals, flavonoids and antioxidants and may contribute the following health benefits: improving blood flow and lowering blood pressure, supporting brain health, lowering oxidized LDL cholesterol.
Good-for-You Chocolate Mousse
Ingredients:
- 1/2 cup 70% organic dark chocolate, chopped
- 4 very ripe (8 ounce) avocados, peeled and pitted
- 1/2 cup unsweetened raw cacao powder
- 1/3 cup almond milk
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine salt
- Stevia, Xylitol or Lo Han (monk fruit) to taste
- Fresh raspberries and pomegranate seeds (optional)
1. Melt chopped chocolate in a small bowl by resting it in a small saucepan of lightly simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
- 2. Place the melted chocolate, avocados, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed.
- 3. Add stevia a little at a time until you reach the desired sweetness.
- 4. Spoon into a serving bowl or individual ramekins and refrigerate for at least 3 hours (the mousse can be prepared 1 day in advance). Top with fresh raspberries and pomegranate seeds and serve.
