Chocolate Olive Oil Mousse
Your kitchen is your medicine cabinet. This recipe isn’t really a dessert—though it could pass as one. Chocolate Olive Oil Mousse is what I eat when I need focus and a pick-me-up, like when I’m writing…or working on my taxes.
Cacao dates back over 5,000 years to the Ecuadorian Amazon. It’s rich in flavanols that support blood flow to the brain and have been linked to improved attention and cognitive performance.
Avocado is one of the earliest sources of healthy fat in the Americas and helps keep your energy balanced.
Blueberries have long been used as an energy food in North America, full of compounds associated with memory and brain health.
Walnuts are considered brain food across cultures with high concentrations of omega-3s and polyphenols that support cognitive function.
It’s simple, and it works better than most things people reach for because your body says YESSSSSSS to every single ingredient. There’s no guesswork.
Chocolate Olive Oil Mousse
Ingredients
1 cup dark chocolate (70% cacao) - you can use a bar or chips
2 ripe Hass avocados, peeled and pitted
¼ cup extra-virgin olive oil
1 to 2 tablespoons maple syrup (optional)
2 teaspoons pure vanilla extract or ½ to 1 vanilla bean, scraped
Pinch of salt
1 cup berries, citrus, pomegranate seeds, or nuts
Directions
Melt the chocolate chips, or bar broken into smaller bits, in a heatproof bowl set over a pan of simmering water until smooth. Alternatively, place in a microwave-safe bowl. Microwave on high in 30-second intervals until the chocolate is melted.
Put the melted chocolate, avocados, olive oil, maple syrup, vanilla, and salt in a food processor and pulse until smooth. Alternatively, use an immersion blender with ingredients in a medium bowl.
Divide the chocolate mousse among bowls and top with berries, citrus, pomegranate seeds, or nuts