Oh my gosh – this was the most delicious thing ever! If a fancy restaurant charged me $$double digits for this I would most definitely have felt it was worth it! The mint leaves were a nice contrast to the sweetness of the mousse and the slight sourness of the raspberries, also nice contrast in texture to the smooth smooth creamy creamy mousse. It’s also made with some unexpected ingredients like avocado, balsamic vinegar, and soy sauce.
Recipe from Shape Magazine
2 large Hass avocados, cubed (about 2 cups)
1c plus 2T maple syrup
(optional) 2–4T organic evaporated cane juice or organic sugar
(optional) 2T Coconut Oil
1–2t vanilla extract
1t balsamic vinegar
1t low-sodium soy sauce
1c cocoa powder
1 handful fresh mint leaves, chopped
Shaved dark chocolate (optional)
Place first seven ingredients in a food processor and pulse until smooth (yes, it’ll be green!) Sift cocoa powder to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate mousse in a tightly sealed container for up to a week or freeze it for up to a month.
When ready to serve, evenly distribute half the raspberries among four wine goblets or martini glasses. Add a dollop of mousse to each, followed by a sprinkle of mint, the remainder of the raspberries, and another dollop of mousse. (If you have more mousse than you need to serve four, the extra can be refrigerated or frozen.) Top with more mint and shaved chocolate, if desired, and serve.
How long can you wait before trying this one?
Here’s a slightly simpler, raw mousse by Jennifer Cornbleet.