Avocado Chocolate Mousse: A Chicklets in the Kitchen Post

So last month I posted about my new Paleo diet lifestyle and mentioned avocado chocolate mousse. This is a wonderful dessert that you can enjoy yourself or make for a nice dinner with friends and/or family. It’s so delicious I cannot even say. It’s rich, decadent and chocolaty, everything you want in your chocolate dessert. And no, you don’t taste the avocado at all. Even better, it’s no cook!

Serves 4.

Hardware

Blender

Knife

1 cup glass measuring cup

Measuring spoons

Rubber spatula

4 half-cup ramekins

 

Ingredients

2 large or 3 small ripe avocados

3 T cocoa

4 oz dark chocolate

1/4 cup almond milk

1 tsp vanilla (Pictured is a bottle of homemade vanilla my friend Dee gave me for Christmas. It’s almost gone. ☹)

Directions:

Melt the chocolate in the microwave (pictured) or in a hot water bath. If using the microwave, use just short heating times, 15 seconds, until the mixture melts by stirring.

Read the rest here!

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Share this:
Facebooktwittergoogle_pluspinterestlinkedintumblr
Share this:
Facebooktwittergoogle_pluspinterestlinkedintumblr

Avocado Pesto: A Chicklets in the Kitchen Post

Avocado Pesto

I was scrolling through the channels the other day and landed on Food Network’s Trisha Yearwood’s show, Trisha’s Southern Kitchen. She had a vegetarian guest on and they were making Avocado Pesto Toast (http://www.foodnetwork.com/recipes/trisha-yearwood/avocado-pesto-toast). I didn’t copy the recipe down and I didn’t go back to look it up when I made this for dinner but my recipe and hers is pretty close.  Next time I’ll remember the lemon. That would be even better.

Why avocado pesto? Some people, my daughter included, find a full basil pesto too much. Basil is a powerful flavor and it can be overwhelming. Cutting down on the basil with avocado (or Swiss Chard, Spinach, Arugula, Asparagus, or some other green) is a really good alternative. The avocado lends the sauce a smooth, rich mouth feel and is good for you too!

The best thing is that this is a no cook sauce and serves 2 – 4.

the ingredients

Hardware

Blender

Serving Bowl

Pot for Spaghetti

 

Ingredients

2 oz package of pine nuts

1 package fresh basil (about 1/2 cup) stems removed

1 cup shredded parmesan

1 4oz package avocado (guacamole that is just avocado) (or 1 whole fresh avocado)

1 Tblsp minced garlic

1/2 cup extra virgin olive oil

Salt and Pepper to taste

Lemon juice (2 Tblsp Optional)

In a large pot, cook 12oz spaghetti according to package directions.

Go here to see the full recipe.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite pesto supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Share this:
Facebooktwittergoogle_pluspinterestlinkedintumblr
Share this:
Facebooktwittergoogle_pluspinterestlinkedintumblr