Ingredients
1/2 cup cold water
1 Tablespoon gelatin
1 ripe avocado
1/2 cup cocoa powder
1/2 cup maple syrup
This makes two servings. You can easily double or triple for more servings. We eat this for Sunday breakfast as well as the occasional dessert. Chocolate mousse for breakfast?! There's really nothing bad in here. The avocado provides healthy fats, gelatin is protein, and chocolate and maple syrup both have health-giving qualities as well.
1/2 cup cold water
1 Tablespoon gelatin
1 ripe avocado
1/2 cup cocoa powder
1/2 cup maple syrup
This makes two servings. You can easily double or triple for more servings. We eat this for Sunday breakfast as well as the occasional dessert. Chocolate mousse for breakfast?! There's really nothing bad in here. The avocado provides healthy fats, gelatin is protein, and chocolate and maple syrup both have health-giving qualities as well.
- Put the cool water in a small sauce pan. Slowly sprinkle the gelatin over the water. The goal is not to allow it to clump. Take your time to sprinkle a little bit at a time. Set aside for the gelatin to "bloom," that is to absorb the water for a few minutes.
- Add the remaining ingredients to the bowl of a food processor. Process for a couple of minutes until very smooth. I usually have to stop and scrape down the sides once or twice to get all of the cocoa incorporated.
- Heat the gelatin over low heat, just until all the gelatin is melted. No need to boil it.
- Start the food processor again and pour the melted gelatin in while it's running. Run for another minute until everything is well mixed and smooth.
- That's it! Scoop into bowls and chill for 15 minutes. It will keep for several days in the fridge, although I've never managed to make it last that long. If you're going to store it, cover tightly.