…AKA, what to do with all of those chocolate Easter bunnies.
Self-control is not my greatest character trait. I’m the person who can’t keep junk food or candy in the house because saying “no” is just not an option. I’m guilty of getting rid of tons of treats that would probably be fine in moderation, but once again, even that is not really an option when it comes to my ravenous sweet
Let’s talk Easter for a little bit. I believe you’re never too old to get an Easter basket. Peeps, jellybeans, peanut butter eggs, and chocolate bunnies are non-negotiable when it comes to this annual celebration. My mother-in-law is one incredible lady. She plays too many roles to count, and does them all with sweet humility, true joy in her heart, and such admirable grace. One of her roles is that of the Easter Bunny. Even when my husband and I first started dating, she never failed to treat me like family, which meant giving me a thoughtfully personalized Easter basket. Just as a side note, she does this for her husband, all four of her children and their spouses, and her four grandchildren. She’s pretty awesome.
The weeks following Easter, I realized I was left with a pretty hefty collection of chocolate bunnies. I’m quick to get rid of most of my candy stash, giving it to friends and classmates, sending it with my husband to share with his coworkers, etc., but I’ll admit, I am a little selfish when it comes to my chocolate bunnies. These things are so much fun to bake when you’re running low on chocolate chips or baking squares. Just a quick melt in the microwave and you have a fancy chocolate fondu. Melt over a double boiler with a little cream for a quick chocolate ganache to frost a cake or cover cookies. The options are endless!
This is the first time I’ve made mousse with an avocado base. To be honest, I was pretty hesitant. I thought either my mousse would be a weird color green or would taste like chocolate guacamole. I was certainly wrong! This mousse is silky smooth and rich in chocolate decadence. I didn’t tell my husband how I made the mousse because he’s not the biggest fan of avocado. He was licking the dish clean when I told him my secret, and it actually took a little while for him to be 100% convinced. Score!!
If you want to keep this mousse completely clean, use any kind of clean chocolate or cocoa in place of the chocolate bunny. Enjoy Life has awesome semi-sweet chocolate chips that are dairy, nut, and soy free. You could also use agave instead of honey.
Here’s what you’ll need:
1/4 cup of semi sweet or milk chocolate chips (or a 2 ounce chocolate bunny)
2 ripe avocados
1/4 cup of unsweetened dark cocoa powder
2 tablespoons of honey (only 1 tablespoon if using milk chocolate)
1 teaspoon of vanilla extract
1/8 teaspoon of course salt
2 tablespoons + 2 teaspoons of plain unsweetened almond milk
Melt the chocolate either over a double boiler, stirring consistently, or in the microwave heating and stirring in 15 second increments.
Pour the melted chocolate in a food processor with the avocado, cocoa powder, honey, vanilla, salt, and almond milk. Blend until smooth and creamy, about three minutes or so. Scrape down the sides with a spatula as needed.
Transfer the mousse into glasses or ramekins and cover with plastic wrap. Refrigerate for 3-6 hours until firm.
Top with unsweetened whipped cream, fresh berries, or chopped hazelnuts for added crunch.
This mousse is so rich and intense in dark chocolate flavor. The texture is dense and velvety, perfect for a fancy treat.
I love that the creaminess from this dessert is made not from high calorie cream or custard, instead it’s made with good fats from avocados and just a bit of protein-rich almond milk. You’ll have a hard time convincing yourself this mousse is guilt-free.