Chocolate Mousse

Chocolate Mousse

Chocolate is my weakness.  I love that I can make this chocolate mousse and keep it in the fridge for when a craving hits, and even freeze the extras.  This is a powerhouse of nutrients.  Avocados contain 20 vitamins and minerals including potassium as well as heart healthy fats.  This mousse is also full of antioxidants, as well as medium chain triglycerides from the coconut that actually help you burn fat and give you energy and increased cognitive function.

What other reasons do you need to eat this decadent desert!?!

Oh, and did I mention that it is stupid easy to make?  I like to top mine with whipped cream and raspberries.

Ingredients:

2 ripe avocados

3 tablespoons butter, melted*

3 tablespoons coconut oil, melted

2 ounces dark chocolate, melted

1/2 cup sweetener**

1/2 teaspoon vanilla extract

1/4 teaspoon sea salt

2 teaspoons powdered espresso (optional)

Instructions:

Place all ingredients in blender and blend just until smooth.  Do not over blend as this will cause the oil to separate from the avocados.  Transfer into 4 dishes and serve or refrigerate for later.  This recipe makes about 4 1/2 cup servings.

*for dairy free use all coconut oil

** for low carb/keto use a 1:1 sugar substitute.  I used Lakanto monk fruit and erythritol blend.  For paleo you can use honey or maple syrup.

Vanilla Rhubarb Syrup

Vanilla Rhubarb Syrup

My favorite Potterhead and her parents had the opportunity to travel to London with Girl Scouts.  They have been sending me pictures of all of the great food that they are eating.  One picture they sent me was of a vanilla rhubarb soda.  I just happen to have way more rhubarb than I know what to do with so I decided to make a syrup for Italian sodas, and it did not disappoint. 

Ingredients:

4 cups rhubarb, chopped

4 cups water

2 cups sweetener (sugar, honey, maple syrup or sugar free sweetener)

2 teaspoons vanilla extract

Instructions:

Bring water and rhubarb to a simmer and continue to simmer for 30 minutes.  Strain the rhubarb and water through a fine mesh sieve, pressing the rhubarb to release all of the liquid.  You should have about 2 cups of pink liquid with no rhubarb pieces.  Return the liquid to the pan and add the sweetener.  You may use whichever sweetener you prefer.  Return the liquid to a simmer, stirring to dissolve the sweetener.  Remove for the heat and add the vanilla extract.  Cool and transfer to an airtight bottle.  Refrigerate and use within a week or so.

To make an Italian soda layer ice, syrup, and seltzer in a glass (to taste).  Add a splash of cream and a dollop of whipped cream to the top.  Stir before drinking.

This syrup can be used any place you would use a pancake syrup or to flavor drinks such as homemade sodas or mixed beverages.