Chocolate-Avocado Mousse

Who knew a Costco membership, a new acquisition upon arriving up north, could bring such joy. Recent favorite pastimes include...

1. The newly experienced thrill of buying in bulk.  
2. Forget the romantic dinner dates of yore -- afternoons spent wandering through Costco are all the rage. What girl wouldn't swoon at her husband's many charms while leisurely pushing a giant cart through skyhigh aisles, rating the day's samples on a sliding scale, and concluding the visit with no less than 40 ounces of frozen yogurt for $1.45. 
   
3. And finally... Avocados en masse.  

Craving something chocolatey on a particularly chilly late-August afternoon, I was faced with a dilemma: The Reed family's nearly famous Chocolate Molten Cakes (those of you who have had CMCs know....) or tackle those very ripe avocados on the counter head-on?

I know what you're thinking: Avocados and chocolate desserts are completely unrelated. But believe me on this one... Being wrong never tasted so right.

Not only could the chocolate-loving hubby not discern any unusual flavors when presented with "chocolate mousse" that evening, I whipped this up for our recent house guests to identical effect. Couple the spot-on taste and texture, not to mention the health benefits of consuming avocados in any form, and I'm convinced we have a winner on our hands.

CHOCOLATE AVOCADO MOUSSE 
(Or Chocolate Mousse with Orange Zest, or Chocolate Peanut Butter Mousse, depending on the variation you've chosen and who you're serving this to...)

Ingredients:

1/2 c. semi-sweet chocolate chips (or 1 bar Ghirardelli)
3-4 very ripe avocados (about 8 ounces), pitted and peeled
1/2 c. agave nectar
2/3 c. (heaping) unsweetened cocoa powder
1/3 c. almond milk (more as needed for desired consistency)
2 TBS. vanilla extract
1/2. tsp. kosher salt
Optional: Zest of one orange + 1 TBS. Grand Marnier, plus additional orange zest 
OR  1/4 c. creamy peanut butter 

Directions:

Melt 1/2 c. semi-sweet chocolate chips or bar in a double boiler, or in a metal bowl placed over a saucepan of simmering water, stirring until melted and smooth. Remove from heat and let cool slightly.

In a food processor, add avocados, melted chocolate, agave nectar, cocoa powder, almond milk, vanilla extract, salt, and orange zest & Grand Marnier, if using.

Blend the ingredients until thick, smooth and creamy, scraping the sides of the bowl occasionally.

If making Chocolate Peanut Butter Mousse, add 1/4 c. creamy peanut butter into food processor after you've deemed the mousse silky smooth. Pulse several times, just to combine.

Chill covered in the refrigerator for at least three (3) hours, and overnight if possible. Serve in individual ramekins, garnished with orange zest, chocolate curls, or berries.

Remember, only you have to know what's really in that bowl...

Recipe adapted from Giada De Laurentiis' Chocolate-Avocado Mousse and Lori Hiltenbeitel's Avocado Mousse with Orange Zest. Check out Lori's amazing dog-lbs journey after you've perused her recipe!