Chocolate of the Gods: Don’t Tell the Kids What’s in This and Everyone Will Enjoy It

Question: What’s green and brown and goes “whir”? 

Answer:  Something amazingly delicious – that’s what –  even and in spite of the combined ingredients.

I’m a foodie. But if you’ve read anything about our family, we aren’t the health food sort. By this I mean, we don’t milk our own goats or grind our own grain. I do not want to learn these skills either. While we enjoy almost any vegetable, fruit or similarly “good for you” item, we also enjoy tater tots (Ore Ida- a top choice of harried gluten-free moms) and yes, we eat hot dogs and cakes and candies.  I’d call us “non-selective” feeders and mainstream eaters, apart from being gluten-free, that is.

We’ve nixed enough items to be gluten and casein-free that I’m not up for cutting real, honest to God sugar from our diet and I don’t venture  off the grid into the land of odd combinations or substitutions. Hence, while we eat non-selectively- the healthy and the unhealthy- we don’t make any real steps into the extremes.  And I’d have never tried this combination below were it not for the advice of Lisa Cowden, award winning pastry chef and purveyor of delicious food.

Chocolate mousse is a near impossibility when you are gluten and casein-free.  Cream is the main component in chocolate mousse and cream – lest you haven’t heard- is chock full of nasty proteins called caseins. Apparently, “Chocolate of the Gods” isn’t a new recipe, but it was new to me. If I’d have found this before an expert told me to try it, I’d have run screaming from the kitchen. I say all of this to preface the below recipe for you. It’s delicious. It’s rich. You’ll fool your family and friends into thinking it’s real mousse. And these words come from the most die-hard chocoholic and normal eater, so please try it.

Yeah, it’s got avocados and maple syrup and chocolate in it.(OMG)  But don’t dwell on the ingredients. Once you taste this confection, your palate will thank you. You can also use this for the ganache frosting on Lisa’s cupcake recipes or alternately for any chocolate frosting or filling. It’s incredibly thick, so bear in mind it’s best for recipes you need a stiffer frosting or filling. If you eat it as mousse, it’s super rich. Top it with some whipped coconut cream to lighten up the taste if you desire. 

There are many versions of “Chocolate of the Gods” online. This is a variation I tweaked a bit to our taste and the ingredients I had on hand, based on recipes from Food.com and Spectacularily Delicious.com. Since we almost never have gluten-free soy sauce on hand I omitted that, although some Chocolate of the Gods recipes  do call for it. I’m not sure what difference that makes, since ours turned out wonderfully without it. I used almond extract as we enjoy that flavor best with chocolate, but you can also use vanilla, peppermint or orange GF extracts. It was- I must admit- an “Oh My God” moment in the kitchen when I tasted it. Wow. I promptly fed this to three of my kids, including one adult daughter and her boyfriend who were visiting. Not one person thought it was anything but very rich, decadent dark chocolate mousse. Go and create chocolate lusciousness and may the force be with you…

Chocolate of the Gods

Ingredients 

 

  • 2 large Hass avocadoes, cubed or 1 large florida avocado
  • 1/2 cup REAL maple syrup, plus 2 Additional Tablespoons REAL Maple Syrup
  • 4 tablespoons sugar
  • 2 tablespoons coconut oil or regular vegetable oil (coconut oil does add the best taste)
  • 2 teaspoons GF almond extract (or peppermint, vanilla or orange GF extract)
  • 1 teaspoon balsamic vinegar (no substitutions)
  • 1 cup cocoa powder (use the best variety you can find)

Directions

  1. Place first six ingredients (avocadoes up to and including basalmic vinegar) in a food processor and pulse until smooth. [Do NOT use a blender as it purees into watery green frog-like soup]
  2. Sift cocoa powder with a metal strainer to remove lumps, then stir into avocado mixture and blend until smooth. [Make sure you blend it well, but don’t over process. Globs of unmixed cocoa aren’t very tasty]
  3. At this point you can refrigerate the pudding in a tightly-sealed container for up to a week or freeze it for up to a month.
  4. Serve chilled, layered with coconut whipped cream and strawberries or raspberries or top with a giant dollop of coconut whipped cream and fresh mint sprigs. Or use for frosting or chocolate filling in bakery items. Doubles as a decadent ganache! Yum!!!
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4 Comments (+add yours?)

  1. Trackback: Recipes from Cupcake War Winner Lisa Cowden and Tips on GF Baking « GlutenFreeFearlessly's Blog
  2. Trackback: Winning Cupcake War Recipe Tweaked to Gluten and Casein Free « GlutenFreeFearlessly's Blog
  3. Trackback: Casein and GF Coconut Whipped Cream- When You Gotta Have a Fix « GlutenFreeFearlessly's Blog
  4. Sean Sullivan
    Sep 07, 2010 @ 11:24:24

    You’re so right, if a chocolate recipe passes muster with the young ‘uns, you know you have a winner.

    Reply

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