Today’s post is really fun because its the first time I am participating in a blogging party!
Anna, from Crunchy Creamy Sweet dreamed up the Blue Ribbon Challenge – the main idea is that every so often Anna will come up with a ‘theme’ (like brownies or cookies… etc.) and then all participants are challenged to come up with their own twist and post their creations on the same day.
So today’s ‘theme’ was mousse!
I happen to love mousse. But I also happen to seriously dislike making mousse.
Its a long process. You have to separate eggs… cook quickly over the stove… fold…fuss… and fold some more…
So my little twist is that this is the absolute simplest, quickest, chocolate mousse recipe. And… I froze it into a creamy popsicle!
Ok so how excited are you now for a creamy.. dreamy… frosty chocolate mousse pudding pop??
Remember that feeling.
What I’m about to tell you might totally turn you off for about .02 seconds, but give it another 3 seconds, this mousse will blow your mind!
The secret ingredient to my mousse is avocado. And it works SO well. This is one of those times that I wish we had smell-o-vision/taste-o-vision and I could just hand you a bowl of of this stuff through my computer. You don’t taste the avocado at all, all it does is give the mousse the most fabulous creamy texture. Its so decadent you would have no idea there was no dairy in there.
So enjoy guys! And try and stay cool. The heat wave over the midwest is insane!
If you want more info on the Blue Ribbon Challenge check out Anna’s blog, Crunchy Creamy Sweet and join in!
Yields 8 servings
- 2 avocados (not underripe but also not too overripe, just in the middle please!)
- 1 banana
- 1/4 cup plus 1 tablespoon honey
- 1/2 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 cup unsweetened soy milk
- Combine avocado, banana, cocoa powder, and honey in a food processer and pulse until smooth.
- Add soy milk and process until smooth and creamy.
- Cut the corner off a large plastic bag and carefully fill with mousse. Gently pipe into dixie cups, dividing mousse evenly between all eight cups. Once full, tap the cups on the counter to get out all of the air bubbles (if you don’t do this you will end up with holes all over your mousse pops!).
- Stick one popsicle stick into the bottom of each full cup and freeze for 2-4 hours or until firm.
- To remove from cups- gently warm cups with hands and carefully tug the popsicle stick. Or – just rip away the dixie up. Thats what I did, so much easier :)
Note – I used store bought plastic popsicle molds for my picture above. I prefer using smaller dixie cups because they are easier to remove from the frozen mousse pops and I think they are a way better size. The larger molds are just too big. This mousse is very rich and decadent.
Nutrition (per pop); Calories: 152, Fat: 8 grams (heart healthy fat!)