Chocolate Mystery Mousse

How many adults have been tempted to have dessert for breakfast? Especially a chocolate dessert? Especially a chocolate dessert that has protein, dairy, fiber, antioxidants, anti-inflammatories, omega-3 fatty acids and both vitamins and minerals? This is not a Jeopardy question!

Here is a swooningly rich chocolate dessert that I am serving as a breakfast treat for an upcoming business meeting, yet is heavenly enough to serve for a dinner party…and all made in about 10 minutes using a blender! Not only is it rich in cream and eggs, but the mystery ingredient is avocado! Yes two ripe avocados and eggs for nutrition, 60% cacao bittersweet chocolate chips for indulgence, Grand Marnier for a decadent background flavor, a pinch of sea salt for balance, a cup of hot strong expresso to melt it all together smoothly, and finally a cup of heavy cream to lighten the texture.

Since I’m transporting this delectable surprise dessert for a dinner , I’m using handy individual 1/2 cup mason jars with lids for perfect portions and easy mobility. I pulverized a package of chocolate cookie wafers in my food processor to sprinkle into the bottoms of each jar, for extra chocolate crunch. This decadence is so easy and fast to make, yet your guests will think you labored all day…and will feel extraordinarily special that you went to so much trouble! Rich chocolate with a hint of Grand Marnier enhanced with that umami touch of expresso…honest, you will never taste the avocado! Light and airy, yet satisfyingly melt-in-your-mouth…no one will believe it’s actually healthy for them!!!

Chocolate Mystery Mousse

Ingredients:

12 oz 60% cacao bittersweet chocolate chips
2 tablespoons Grand Marnier orange liqueur
4 room temperature eggs
pinch of sea salt
1 cup boiling water plus 1 heaping tablespoon expresso powder
1 cup heavy cream
2 medium sized ripe avocados
1 9 oz package Nabisco chocolate wafers, pulverized (optional)

Prepare a lovely serving dish or crystal bowl, or 12 mini-mason jars with lids. Spoon 1 heaping tablespoon pulverized chocolate cookies crumbs into the bottoms.

In your VitaMix blender jar or food processor, place the chocolate, eggs, salt and liqueur and pulse in bursts until the chocolate is tiny bits.

Scoop the flesh of 2 avocados into the blender and pulse briefly again to liquify.

Bring 1 cup of water to a boil, and spoon a heaping tablespoon of expresso powder into it, stirring to dissolve. Open the hole in the top of the lid, and pour a little of the hot liquid into the blender. Turn the blender on low to mix.

Stream in the rest of the hot liquid and process until smooth and all the chocolate bits have melted. Now stream in the heavy cream and continue to blend until perfectly smooth and creamy.