Bittersweet Chocolate Mousse

Recipe by Jenny Hurst February is chocolate month, or so we’ve been told by Hallmark. I daresay I welcome the opportunity to participate in a bit of chocolate consumption myself. If you are questioning chocolate as a part of the paleo lifestyle- did caveman sit around the fire nibbling on rectangles of chocolate? You are probably right in that they were not. It is also true that the idea behind a paleo lifestyle is not how to make guilty pleasures fit into the parameters of an ancestral diet. Occasionally, it is reasonable and even healthy to indulge in a sweet treat though. Especially one that actually has health benefits. Following is my recipe for Bittersweet Chocolate Mousse. The secret ingredient is avocado. Avocados are loaded with potassium, supporting healthy blood pressure levels. They are high in good for you fat and fiber, which make us feel full longer and encourage weight loss. The monounsaturated fat, vitamin K, vitamin C and carotenoids in avocados have been shown to reduce inflammation, being particularly helpful for sufferers of arthritis.

Chocolate has it’s health benefits too, besides making us smile when we eat it. In my Bittersweet Chocolate Mousse, I use cocoa powder which contains many antioxidants to help fight cancer and heart disease. Cocoa powder is also considered a healthy fat, like avocados as it contains oleic acid. This fatty acid increases good cholesterol (HDL) while lowering the bad (LDL). Cocoa powder also contains the valuable minerals magnesium, manganese, iron and zinc.

If you are not convinced yet to make this luscious treat, also know that it is incredibly easy to whip up and can be made to look quite impressive. Serve in wine glasses, topping with toasted coconut or walnuts, Maldon Sea Salt, fresh raspberries, coconut whipped cream….

Bittersweet Chocolate Mousse 4 servings

2 large ripe avocados ½ cup cocoa powder 2 ½ tablespoons maple syrup ¼ teaspoon sea salt 1 tablespoon vanilla extract ¼ cup coconut milk

Put all ingredients in blender and puree until smooth. If blender gets stuck, stir mixture and add more coconut milk. If you like it sweeter, just add more maple syrup. Chill and serve, topping as desired.

For more info about Jenny: http://crossfitseattle.com/jenny-hurst-chef-extraordinaire/

 

BIttersweet Chocolate Mousse