Chocolate Pick-Me-Up – Because it’s Tuesday!

When the chocolate craving bug bites, do you find yourself reaching for that all too inviting bar of dark chocolate stashed at the back of your pantry? Hey, it happens! I had such a moment recently, and remembered I have a wonderful little recipe for chocolate mousse, which sounded much more fun! It may be a little less “instant gratification” than that chocolate bar, but it is oh so worth it! 

And, if you’re thinking of using this recipe for entertaining and want that little candied ginger pizazz I mention below, check out my recipe for sugar-free candied/crystallized ginger here!

Blackberry-Ginger Scented Chocolate Mousse

 2 Tablespoons Blackberry-Ginger Balsamic Vinegar, separated*
 4 Ounces dark chocolate
 3 Tablespoons coconut oil
 2 large avocados, pitted with flesh scooped out
 ½ Cup maple syrup
 1 Pinch sea salt
 1 Cup blackberries
 2 Tablespoons fresh mint, chopped (optional)

1

Melt chocolate and coconut oil in a double-boiler, being careful not to have any water come in contact with them and that you don’t burn the chocolate. Stir frequently with a small wire whisk until mixture is homogenous and glossy. Set aside.

2

Put the avocados, maple syrup, 1 tablespoon balsamic vinegar, and sea salt in a blender.

3

Begin blending, then add in the chocolate mixture. You may need to stop the blender to scrape down the sides. Blend until the mixture takes on a smooth texture but do not allow blender to heat the mousse.

4

Transfer mousse to individual serving bowls or large glass bowl.

5

Cover and refrigerate for at least 2 hours.

6

Macerate the blackberries with the remaining 1 tablespoon of balsamic vinegar no more than 15 minutes before serving. Park in refrigerator.

7

To serve, dollop some blackberries on top of the mousse.

8

Optional: Adorn with minced candied ginger.

Ingredients

 2 Tablespoons Blackberry-Ginger Balsamic Vinegar, separated*
 4 Ounces dark chocolate
 3 Tablespoons coconut oil
 2 large avocados, pitted with flesh scooped out
 ½ Cup maple syrup
 1 Pinch sea salt
 1 Cup blackberries
 2 Tablespoons fresh mint, chopped (optional)

Directions

1

Melt chocolate and coconut oil in a double-boiler, being careful not to have any water come in contact with them and that you don’t burn the chocolate. Stir frequently with a small wire whisk until mixture is homogenous and glossy. Set aside.

2

Put the avocados, maple syrup, 1 tablespoon balsamic vinegar, and sea salt in a blender.

3

Begin blending, then add in the chocolate mixture. You may need to stop the blender to scrape down the sides. Blend until the mixture takes on a smooth texture but do not allow blender to heat the mousse.

4

Transfer mousse to individual serving bowls or large glass bowl.

5

Cover and refrigerate for at least 2 hours.

6

Macerate the blackberries with the remaining 1 tablespoon of balsamic vinegar no more than 15 minutes before serving. Park in refrigerator.

7

To serve, dollop some blackberries on top of the mousse.

8

Optional: Adorn with minced candied ginger.

Blackberry-Ginger Scented Chocolate Mousse

Some Tips For Styling: 

When food styling your dish for serving, a good rule of thumb is to select ingredients that are in your recipe. This serves to entice your guests with what’s to come, and also doesn’t give the wrong impression—i.e., topping an entrée with minced parsley when not only is there no parsley in the recipe but instead has dill and thyme, very different flavor profile. 

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

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