I love how every season has a flavor. Summer is the flavor smoky BBQ and icy treats. Spring is the flavor of crisp fruits and vegetables that have just been picked. Fall is the flavor of warm spices and baked pumpkin goods. And winter (particularly the holidays) is the flavor of gingerbread and peppermint. Every season tastes a different way, and this holiday season, I am madly in love with all things peppermint…especially when chocolate is involved in the equation.
I’m quite confident that I am not the only person out there having a deep love affair with all things peppermint chocolate this holiday season. Peppermint mochas, peppermint sprinkled chocolate cupcakes, chocolate bites with peppermint bits inside of it. Peppermint and chocolate are like the Batman and Robin of holiday desserts and I happily embrace their partnership.
With this information in mind, it is no wonder that, when tasked with creating holiday desserts that were both delicious and made from wholesome ingredients, my mind instantly went to Chocolate Peppermint Avocado Mousse.
Friends, please don’t let the word “avocado” and “chocolate” being so close in proximity to one another scare you. Chocolate and avocado, while an unlikely pairing, can create the most delicious of creamy desserts that is loaded with healthy fats and nutrients. You can have your holiday cake (or in this case mousse) and eat it too (in moderation, of course).
Not only does this holiday treat not weigh you down and make you feel like utter junk after enjoying it (unlike so many holiday indulgences), but it is so simple to make. Just a few minutes of your time is all that is required to create this festive treat, and it keeps like a dream for whenever you have dinner guests to impress or a serious chocolate craving that just won’t quit.
This recipe make 4-6 small servings (as a little mousse goes a long way, my dears) and is extra lovely when topped with a little whipped coconut cream, mint leaves, and/or a sprinkling of leftover chocolate.
Chocolate Peppermint Avocado Mousse
1/3 cup dark chocolate chips
½ cup + 2 tablespoons coconut milk, divided
2 large ripe avocado, pitted
¼-1/3 cup maple syrup or honey (or to taste)
¼ unsweetened cocoa powder
1 ½ teaspoons pure vanilla extract
¼ teaspoon sea salt
1/8-1/4 teaspoon peppermint extract (depending on how strong you want it)
In a small sauce pan, combine the dark chocolate chips and 2 tablespoons of coconut milk. Melt the chocolate over medium heat, stirring with a whisk continually. Once the chocolate is melted and the mixture has a smooth consistency, remove the chocolate from heat and set aside to slightly cool.
While the chocolate cools a bit, get out your food processor. Add all other remaining mousse ingredients to the food processor and blend for 30 to 60 seconds. Scrape down the sides of food processor and add melted chocolate to the food processor. Blend again for 30 more seconds. Scrape down sides of food processor and pulse again if necessary. Repeat until the mousse has a smooth, even consistency.
Chill mousse in fridge for 1-2 hours before serving.
Taesha is a wife, mother, and teacher. She aims to use her site, TheNaturalNurturer.com, to inspire people towards a healthy lifestyle through her family-friendly recipes and tips.