By Chef Dez/Special to Black Press Media

Honouring special dates on the calendar, is a great opportunity to try something new at the dinner table.

The fast approaching Mexican celebration Cinco de Mayo (Spanish for the fifth of May) is the perfect excuse to share this recipe with you. Although avocados are grown in many Mediterranean climates, they are also extremely abundant in Mexico.

Make sure you use extremely soft ripe avocados for this recipe to ensure that they process into a smooth homogenized mixture easily. A food processor will give you the best results for this recipe, but in a pinch, a blender could be used. I made sure to weigh the flesh (weight is without skins or pits) for a precise recipe measurement, but you can use two avocados if you don鈥檛 have a kitchen scale.

I use a double boiler for melting the chocolate chips (a stainless-steel bowl over simmering water 鈥� without the water touching the bowl and contents), but if you watch it carefully (and stir frequently) you can melt them in a microwave (in a microwave safe container).

A traditional 鈥渕ousse鈥� is made with whipped cream and beaten egg whites, so this isn鈥檛 really a mousse, but more of an avocado chocolate pudding. But does it mean that by using avocados that this is now a 鈥渉ealthy鈥� dessert? Well, no鈥� but, healthier. It still has chocolate and sugar in the recipe. It is also important to point out that avocados have a lot of fat content, but they are healthy fats (monounsaturated and polyunsaturated); which, in moderation, are beneficial to a healthy lifestyle and can lower bad cholesterol levels. Also, since there are no eggs or dairy in this recipe, it can be served to people that have these dietary restrictions as well.

This is a favourite in our household. It has a 鈥渃hocolate covered strawberry鈥� flavour to it; a slight 鈥済reen鈥� flavour, I guess. The prep is extremely easy and thus can be made in a hurry鈥� but just remember to allow time for chilling. This recipe, along with over 130 more, is available in my book Cooking Around the World with Chef Dez. Until next time鈥� happy cooking.

Avocado Chocolate Mousse

240g ripe avocado flesh (approximately 2 avocados)

1/2 cup semi-sweet chocolate chips

6 tablespoons coconut milk

3 tablespoons white sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

Peel and pit the avocados and place the flesh in a food processor.

Melt the chocolate chips and add to the food processor.

Add the coconut milk, sugar, vanilla, and salt to the food processor and puree until smooth.

Portion into dessert dishes and chill in the refrigerator for a minimum of 2 to 3 hours.

Optional garnish idea: mint leaves and fresh raspberries.

Makes approximately 1.75 cups (enough for 4 small portions)

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鈥� Chef Dez is a food columnist and culinary instructor in the Fraser Valley. Visit him at www.chefdez.com. Send questions to dez@chefdez.com or to P.O. Box 2674, Abbotsford, B.C. V2T 6R4

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