Orgasmic Desserts: Avocado Chocolate Mousse

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Orgasmic Desserts: Avocado Chocolate Mousse

by Helen Bowditch

For a guilt-free dessert that oozes decadence yet exemplifies healthy eating, whip up some avocado chocolate mousse. It’s kinda like Hugh Hefner got together with Mother Teresa, yielding their lovechild.

It’s a great dish to take to potlucks, it takes little time to make, it satiates those with food sensitivities, and any man who tries it will fall helplessly in love with you (well, almost).  This dessert is raw, vegan, gluten-free, and satisfies even the worst chocolate craving. And any leftovers—while highly unlikely—make a great superfood breakfast.

I whip up a batch with fresh, handpicked, Costa Rican avocados (as I am blessed enough to have them in abundance). They give it a silky, creamy texture, unrivaled by store-bought varieties. But if you don’t reside in the tropics, hit up your health food store for some beautiful organic avocados instead. Partygoers will never know the difference.

Selecting a store-bought avocado that rivals one picked from the tree:

  1. Check out your options. Green, firm avocados will need several days to ripen and black,  mushy,   pitted ones just won’t do. Instead, select a fruit that is both green and black, with a uniform skin texture.
  2. Palm the avocado and gently squeeze it, without pressing into it with your fingers.
  3. Select a fruit that gently yields to firm pressure. If it doesn’t, it’s not yet ripe.


Avocado Chocolate Mousse



3          ripe avocados
3          ripe bananas
3          heaping tablespoons of raw, unsweetened cocoa powder
3          tablespoons of honey or agave
handful of raisins (soaked in rum or tequila if you’re feeling naughty)
dried coconut, slivered almonds, chopped strawberries or mangoes (optional)


  1. Whiz all the ingredients in a food processor, Vitamix, or blender until smooth and creamy.
  2. Place the mixture into a pretty serving bowl or five individual ramekins.
  3. Chill in the fridge until set.
  4. Garnish with dried coconut and/or slivered almonds before serving. Chopped strawberries and  mangoes make a lovely addition, too.

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