• 🍫 1/2 cup dark chocolate chips (or chopped dark chocolate)
• 🍯 1/4 cup honey or maple syrup
• 🥛 1/4 cup almond milk (or any milk of your choice)
• 🧂 1 teaspoon vanilla extract
• 🌿 A pinch of sea salt
• 🍓 Fresh berries or mint leaves for garnish (optional)
Instructions:
1. Melt the chocolate:
• In a microwave-safe bowl, melt the dark chocolate chips in 20-second intervals, stirring after each interval until fully melted. Alternatively, you can melt the chocolate in a double boiler on the stove.
2. Blend the avocados:
• Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor. Blend until smooth and creamy.
3. Combine ingredients:
• Add the melted chocolate, honey or maple syrup, almond milk, vanilla extract, and a pinch of sea salt to the blender with the avocado. Blend until all ingredients are well combined and the mixture is smooth and creamy.
4. Chill the mousse:
• Transfer the mousse into serving bowls or glasses. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the mousse to set.
5. Serve:
• Before serving, garnish with fresh berries or mint leaves if desired.
6. Enjoy:
• Serve chilled and enjoy your rich and creamy Chocolate Avocado Mousse!
Recipe👇🏼
1. Wash and dry your figs. Cut the stems off and slice an X-shape into each fig. Be careful not to slice all the way through, about 2/3 down, leaving the base connected.
2. Place a log of softened goat cheese into a sandwich bag (I used herb chèvre). With your hands on the outside of the bag, push the log down into one of the corners and cut off the tip.
3. Pipe goat cheese into the center of each fig. Top with chopped pecans, fresh basil and a drizzle of honey 🍯
Enjoy!
Sul Sul, Gerbits. Today is one of the simplest recipes that I think I have shared with you during this baking session. We are going to be making Chocolate Pomegranate Seeds.
You are going to need:
Pomegranates
chocolate chips.
That’s all you need. It is a two ingredients recipe.
The first thing you are going to do is remove all the pomegranate seed and then place them in a colander. The measurements are going to be in the description below.
Then gently rinse the seeds, and lay them out on a paper towel. The reason you do this is to dry them.
You are going to place the wax paper on a cookie sheet that can fit in your refrigerator.
(Christopher talking) Mom always melt’s her chocolate on the stove. She tells us that she feels that the chocolate that gets melted in the microwave is not even. But, I don’t really care. I JUST WANT CHOCOLATE!
(Briella) *quietly laughs under her breathe* Thanks, Chris. I always melt things is I use a double boiler, which is a pot of water with a pan or bowl over the top. This way I know that all of the chocolate is melted. And there are no chunks of chocolate chips that haven’t melted yet.
After the chocolate is melted, you are going to add the pomegranate seeds, folding gently with a rubber spatula. Until the seeds are thoroughly covered. Then spoon out globs of the mixture.
(Chris) Mom, do you think I’ll be able to eat it?
(Briella) Why wouldn’t you? I mean you usually like Pomogrante, and you LOVE chocolate, so why would you be able to eat this?
(Chris) Because I am missing a tooth.
(Briella) OH, so the tooth fairy is going to be visiting you tonight?
(Chris) Yeah, I’m gonna be richer than Christian.
(Briella) *haha* how much money do you think the tooth fairy is going to give you?
(Chris) I think I am going to get $100.
(Briella) Um… no… maybe take away one of those zeros, and then half that.
(Chris) That’s not fair mom, you know that math is not my strong point! Don’t confuse me with numbers.
The globs of the mixture can be whatever size you want. You may want to cut them in half once they are cooled. Like we did.
You are going to refrigerate the chocolate pomegranates so that they can become hard. You can keep them in the refrigerator for at least 3-4 days. But that is not going to last.
These were really good. They tasted like chocolate pomegranate candies. I mean wait.. That is what they were. Well, I hope you gerbits liked this recipe. See you next time! Vadish, Dag Dag!
Show the original author some 💖💖💖Julesong @Food.com
I never thought the day would came that... I'd make bliss balls! Just the name would make me gag. It's been such a hype. Plus, I'm a lazy-dip-my-date-in-peanut-butter kinda gal so I never really thought the extra effort of making the same ingredients look nice was worth it.
But I kind of forgot that extra ingredient... cocoa powder. The CHOCOLATEY part. And I love my daily piece of chocolate. But chocolate is getting expensive. And there is quite some sugar in chocolate. And I have been having more and more of it. So I wanted to try and skip stuff that has sugar in the first 3 ingredients for the next couple of days. That means chocolate, too! And since someone gifted me a packet of dates, the despised bliss balls forced their way back into my brain.
It was actually pretty fun to make them. And yes, they are really good as well.
Recipe:
200g dates
100g pure peanut butter
2 tbsp cocoa powder
1 tbsp powdered grain coffee
I covered half the balls with shredded coconut and the other half with chili spiced cocoa powder.