Sometimes, I do really terrible things to innocent, unsuspecting recipes in the name of making them healthier. I know it’s a pretty ridiculous (and embarassingly wasteful, because my “improvements” often don’t actually improve anything) habit, but there are days when I could eat an entire a) pan of brownies, b) half gallon of ice cream, and/or c) vat of guacamole without so much as a second thought, and until I get a handle on that (and I’m working on it, I really am!), I feel like I have to make some substitutions.
So when I came across this beautiful recipe for a real-food vegan double chocolate torte(http://ohsheglows.com/2010/12/09/chilled-double-chocolate-torte/) that would require none of my haphazard modifications, I immediately bookmarked it and planned to whip one up just as soon as we had friends or family over for an occasion that warranted a really special dessert. Our gatherings as of late, however, have been pretty low-key, and this impressive looking chocolate bomb seemed a little excessive considering my husband’s non-existant sweet tooth and my own satisfaction with chocolate chips straight out of the bag. But after we returned home from a trip to the beautiful mall up north and a stop at Whole Foods (I managed to escape without a single treat! Unheard of!), this crazy craving for something deep, dark, and decadent hit hard–and after assessing my options and the leftovers-in-need-of-a-purpose that were sitting in my fridge, I recalled this choco-avocado torte and decided to turn it into mousse -for-one.
I’m not going to lie; chocolate and avocado didn’t exactly sound like a particularly winning combination. And the tofu, added as an afterthought just so it wouldn’t go to waste? Potentially disastrous. But you have to trust me when I say that this was one of the most phenomenal things that I have ever tasted in my life– and it made for a really wonderful ending to a perfectly lovely, stop-and-smell-the-flowers sort of day. And I suppose that occasions don’t get more special than that :).
1/3 block silken tofu
1/2 avocado, peeled
1 tablespoon smooth peanut butter
1/2 cup dark chocolate chips, melted and cooled slightly
2 tablespoons cocoa powder
1/16 teaspoon salt
Combine all ingredients in a food processor, scraping down the sides periodically. Spoon into small serving dishes (or one really large wine glass if you’re feeling celebratory :), and chill in the refrigerator. The avocado flavor is totally undetectable after an hour or so in the fridge. Even Dmitri, who is adamantly opposed to eating anything “weird”, couldn’t taste it at all– and that’s the ultimate test in my book.