Avocado Chocolate Mousse is the perfect treat to share with your sweetie this Valentine’s Day. Chocolate has a long history of being used as an aphrodisiac. It’s said that Aztec emperor Montezuma consumed 50 cups of hot chocolate a day in order to satisfy his many wives. In his memoirs, Casanova claims to have consumed many of cups of chocolate a day in order to keep up his stamina.
Chocolate contains tryptophan, which is a building block for the feel-good hormone serotonin. It also contains phenethylamine, which is a stimulant that’s released in the brain when we fall in love. Cacao contains magnesium, Vitamin C, antioxidants and omega 3 fatty acids.
The Aztec word for avocado is “ahucatl” which also means testicle. The name came not only from the fruit’s physical appearance, but also from their ability to incite passion. And the fact that they usually grow in pairs. The Aztecs wouldn’t allow virgin women to leave the house while avocados were harvested, fearful of avocado-induced misconduct. The avocado’s reputation as an aphrodisiac has been carried throughout so many cultures, that when it came time to put together an advertising campaign for them in the U.S., the ads denied their libido boosting properties with the hope of tempting people to indulge in the forbidden fruit. The secret to the avocado’s lure is in the nutritional properties it holds. Avocados are packed with beta carotene, potassium, magnesium, protein, and vitamin E.
Whether or not you’re whipping up this dessert for its aphrodisiac properties, it’s full of healthful ingredients, and it’s a great way to get your chocolate fix. I’ve served this Chocolate Mousse to friends at dinner parties, and they’re always amazed when I tell them that the smooth and creamy base is avocado. It’s a popular recipe in my cooking classes, and students are always amazed at how easy it is to make a delicious, yet healthy, dessert.
- 3 ripe avocados, coarsely mashed
- 8 medjool dates, pits removed, soaked 30 minutes and drained
- ¾ cup unsweetened natural cocoa powder or raw cacao powder
- ½ teaspoon sea salt
- ½ cup agave nectar or maple syrup
- ½ cup non-dairy milk
- 1 teaspoon vanilla extract
- Place all of the ingredients in a food processor fitted with an s-blade. Process until smooth, stopping to scrape down the sides if necessary. If the mixture is too thick, add a little more non-dairy milk, a tablespoon at a time. Taste the mixture for sweetness. If it’s too bitter, add a little more agave or maple syrup, a tablespoon at a time. Keep in mind that the mousse will get sweeter as it chills. Serve cold