Chocolate Mousse Surprise

Mousse "Martinis" with Strawberries

Recipe by Sheryl Crow & Chuck White

What would you do for money? Would you stick with a job for 15 years despite minimal pay increases? Would you be okay if after 15 years management downsized you into a windowless, and airless office because a telecommuting manager wanted a bigger office with windows? Would you agree, after 15 years of keeping track of your own time, to check in with your boss every time you entered or left the office for your requisite breaks and your bathroom time? Would you believe management when they told you that these changes were for “teamwork?” After 15 years of “outstanding” evaluations as an independent creative professional serving a large group, would you believe that you need to be watched more carefully for your own good? Would you give up your telecommute privileges so that you could sit in a small, dark office every day? Sigh. Neither would I. Goodbye, day job.

Few Ingredients & Easy Prep

During the months in which I was deciding how to handle the changes in my day job, I did a lot of thinking and evaluation, particularly in the early hours of the morning as I tossed and turned, starting around 4 AM. Sleepless night after sleepless night took its toll on my usually cheery disposition. It felt strange to feel down, and I didn’t like it. I knew I’d turned the corner when I got up before sunrise one sleepless morning and whipped up a batch of Sheryl Crow’s chocolate mousse before work.  I’d wanted to try her strange and reputedly healthful combination of avocado and cocoa for ages. Chocolate mousse didn’t solve my problem, but it was part of my choice to take care of myself. Surprisingly enough, the mousse was both delicious and richly chocolaty. And not so surprisingly, I’ve not had a sleepless night since I gave my two-week notice. Goodbye, day job.

Whipped Cream Garnish Never Detracts, IMHO

This recipe is from If It Makes You Healthy: 100 Recipes Inspired by the Seasons, a cookbook by Sheryl Crow and her personal chef Chuck White. Sheryl’s seasons are a bit different than most of ours: summer is tour season, when her performance schedule is rigorous and Chuck prepares her meals. Winter is homebody season, when Sheryl cooks for her family. The cookbook is a result of Sheryl wanting to eat more healthfully while on the road, and to make more healthful meals for her kids. While this recipe isn’t exactly lowfat, the avocado provides Vitamins C and K, plus various B vitamins. And it’s great fun to make with kids, because as you blend it, the lumpy greeness magically turns into a pudding-textured, chocolate-colored treat. After chilling it tastes plenty yummy, especially with seasonal strawberries and cream (my idea) or raspberries (Sheryl’s). Enjoy!

Or Serve Naked with No Garnish

Chocolate Avocado Mousse “Martinis”

serves 4 (recipe can be cut in half)

2 large ripe avocadoes

½ cup organic unsweetended cocoa powder

½ cup agave nectar, or more to taste

1 ½ tsp. vanilla extract

1 ½ tsp. almond extract (or use more vanilla)

½ pt fresh raspberries or strawberries

Whipped cream, optional garnish

Cut the avocados in half and remove the pits. Scoop out flesh into food processor bowl. Break up large chunks with a spoon.

Add cocoa powder, agave, vanilla and almond extracts. Process 1 – 2 minutes, till consistent in texture.

Scrape down bowl.  Process again until very smooth, 1 - 2 more minutes. You might need to scrape down the bowl and process again, until you don’t see any more green.

Taste for sweetness. Add more agave if desired, 1 tsp. at a time. Pulse to mix after each addition.

Spoon into martini glasses. Refrigerate 1 - 8 hours to develop chocolate flavor. Serve garnished with raspberries, strawberries and/or cream.

Be Sure to Scrape Down and Reprocess Any Green Stuff