Something strange is happening inside my brain.
The other day, when I met my friend for lunch, my eyes kept straying to the ‘Waldorf Salad with a twist’. The twist being that it contained Stilton.
I don’t like Stilton. I don’t like blue cheese full stop. I can not get my head around why you would eat mouldy cheese on purpose.
My sister and I often joke that the reason my mum likes cheese so much is because it is the most frugal of foods. There are few other foods that you can cut the mould off and still eat. Maybe this is why I struggle with blue cheese – I want to cut the mould off. But if I did that there would be nothing left.
Yet I was still seriously contemplating the Waldorf Salad option.
Fortunately I came to my senses when it came to ordering and chose something else.
However, my sudden curiosity with regards to foods that I detest does not stop there.
There I was in the salad section of the supermarket, when I voluntarily, without provocation or persuasion, picked up an avocado and put it in my basket. With the idea that I might want to put it on some toast.
On toast?? What are you thinking, brain?!
I could just about cope with avocado in guacamole, as long as there was some salsa to distract me from the slimy texture. I don’t mind the taste, it is the texture I have struggled with. And yes, I have deliberately used the past tense there, because guess what? I like avocado now!
That initial avocado found it’s way into a chunky salsa, which I have since made twice. Maybe it’s my brain’s way of telling me to grow up a little and try things I have avoided for years and years.
It would also seem that Pinterest has somehow been talking to my brain on the sly because when I last logged in my home feed was (spookily) full of pictures of recipes using avocado. . .
It’s an avocado revolution! Or maybe just a revelation.
So much of a revolution / revelation that I have used them in this chocolate orange mousse. Seriously. You wouldn’t even know they were there. Just make sure you use really ripe ones. I was skeptical too, but it works.
The avocados provide a rich, creamy textured mousse that contains absolutely no dairy.
Not only is there no dairy, but there is no refined sugar either – just some maple syrup and a little bit of stevia – so I haven’t broken my no sugar rule and I get to eat dessert. High five to me please!
I’m still not sure about Stilton though.
Chocolate Orange Mousse (gluten-free & vegan)
- 3 (very) ripe avocados
- 50g good quality cocoa powder
- 50ml water
- 100ml maple syrup
- 2 tsp stevia
- 2 tsp vanilla extract
- zest of one orange
- Place all the ingredients into the bowl of a food processor and blitz until smooth, scraping down the sides a couple of times if necessary.
- Scoop into bowls / small ramekins and either serve straight away or chill in the fridge until needed.