Did you take our advice and give yourself a break on Valentine’s Day last week? Whether you did or not, we’re not here to judge. In fact, there is one siren song of that ridiculous day that sometimes we all seem to have a little trouble resisting—sweets. Yes, the cheesy heart-shaped boxes full of deadly decadence are often as bad for your self-esteem as they are for your body. But a little sweet, especially chocolate… (need we say more?)! The temptation can be so strong. Fortunately, a lot of people are realizing that staying healthy and sane don’t have to be at odds.
Chocolate-Avocado Mousse Martinis with Fresh Raspberries
- 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.
We hope this can quench the chocolate craving without sending you into a spiral of shame. We should have known that someone who has written as many songs about love and heartbreak as Ms. Crow would understand the need for a nice, rich treat.