Easy Hazelnut Chocolate Avocado Mousse

While scarfing down lightly munching on a bag of dark chocolate chunks (the type clearly meant for baking) last night, I decided the chunks just weren't cuttin' it. My chocolate craving was a little more sophisticated than I had previously thought. Grow up, Katie! Fine. So I starting thinking of what I could make myself. Should I bake something? Surely not. I'm impatient as hell! That would take much too long. In addition, I didn't want anything that was going to be too involved, or that was going to make a huge mess. And then, there I was pacing around the kitchen like a crazed addict, when I spotted them...my two ripe-ass avocados staring at me, taunting me.

I don't know what it is about these trickster avocados. They're firm when I buy them at the store, and then four hours later they're practically rotting on my kitchen table! My point being; a dessert that doesn't make a mess, is quick, easy, relatively healthy, made primarily of chocolate and uses up my sad, nearly dead avocados is the perfect sweet treat for a lazy Wednesday night.

Easy Hazelnut Chocolate Avocado Mousse

Inspired by Giada de Laurentiis (so you know it's good)

Serves 2 but it's so rich maybe more like 4

• 1/4 cup dark chocolate chunks or chips
• 2 ripe avocados
• 1/4 cup unsweetened cocoa powder
• 2 Tbsp. honey (or maple syrup, molasses etc.)
• 2 Tbsp. molasses (or maple syrup, honey, etc.)
• 1 Tbsp. Hazelnut Kahlua (or other liqueur or maple syrup, honey, etc.)
• 1/4 tsp. pink Himalayan salt
• 2 Tbsp. almond milk
• mint leaves, chopped hazelnuts, and/or berries for garnish (optional)

In a small saucepan, add a little water, only so it rises a few inches along the side. Bring to a boil. Place a small stovetop-safe bowl inside the pot and turn the heat down to low, just enough to keep the water boiling. Add the chocolate chunks and whisk intermittently, erasing any clumps and ensuring it doesn't burn.

While the chocolate is melting, add the remaining ingredients to a food processor, followed by the melted chocolate. Process until silky smooth.

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Pour into two or four bowls, cover and refrigerate for at least 3 hours or overnight.

Wasn't that easy? As the mousse chills, it will really firm up. I sincerely recommend allowing it to do so if you can. This mousse is certified super, duper rich and super, duper hardcore badass. It's the cure for PMS, a bad breakup or just a really horrific chocolate craving. And for the record, I'm not oblivious to the irony of a dessert that takes 3 hours to chill, versus a dessert that may have taken only 30 minutes to bake. I never said I personally waited the three hours.

Unique Dark Chocolate Peanut Butter Cups

Velvety, rich dark chocolate combined with salty peanut butter...and inside, surprise goodies of your own, personal choosing. What's better than that?

But  first, a lesson. It's a simple one. Don't set utensils by the burner! Easy enough, I know, but sometimes a reminder is necessary. This was mine. Out of the corner of my eye a tiny, dancing, red flame.

Wait, a flame?! ... and smoke...oh dear. It was caught soon enough, however, and put out by me frantically waving the spatula about as if I were Ron Weasley trying to cast a spell, with my burning spatula broken wand. A sharp, "eeek!"  And, "No sweetie, nothing's wrong. Don't come in here!"  And then it was all over.

I am always putting things in "precarious" positions, as Todd would say. It's his most fervent pet peeve. He has this look, it's a "You have placed that (insert any random household item) in a very precarious position, Katie" sort of look. Think a dinner plate, delicately balancing on a sofa arm. A cup brimming with hot tea, teetering on the edge of the table. Gleaming knives, blade up in the drying rack. A bubbling pot on the stove, handle sticking out, ready to clothesline it's unassuming victim. You get the idea. It's part of my charm though, I am sure of it. Back to this look he has though, it is a very impressive and effective look...as far as looks go. Was my bamboo spatula worth it all? For these Unique Dark Chocolate Peanut Butter Cups, absolutely. They are really very simple and quick, too, provided you aren't having to put out (and cover up) any small kitchen fires.

I love how adaptable these little cups of heaven are to each person's unique taste. Don't like dark chocolate? Use milk chocolate. Not a molasses fan (I love it's earthy profile)? Use honey or agave nectar, instead. Almond butter more your thing? Go for it, or use hazelnut, macadamia or cashew butter for that matter. The Kahula can be replaced with pretty much any extract or liqueur, and as for the add-ins, put in anything that makes you tickled pink! I used matcha powder and loose-leaf chai tea. Crystallized ginger, finely chopped nuts, cocoa nibs, smoked chipotle chili powder, jam, lavender or even wasabi would be delightful!

Unique Dark Chocolate Peanut Butter Cups

Adapted from Sprouted Kitchen

Makes 7 cups

• 3 1/2 oz. dark chocolate
• 1/4 cup natural peanut butter
• 1 Tbsp. molasses (or honey, agave nectar, etc.)
• 1/2 Tbsp. powdered sugar
• 1 tsp. Hazelnut Kahlua (or vanilla extract, Bailey's Irish Cream, any other liqueur or extract)
• generous sprinkle of pink Himalayan salt
• optional fun add-ins (matcha, lavender, crystallized ginger, chopped nuts, jam, etc.)

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- A Note: This recipe makes about seven thinner cups (see image). The recipe can be doubled if a more robust cup is warranted. I think you'll find, however, these are so dark and scrumptious, that a thinner cup is all that is needed to satisfy!

Break up the chocolate in a small stovetop approved bowl. Place bowl over a small saucepan with just enough water so it doesn't quite touch the bottom of the bowl. Bring water below to a boil, then turn low so as to just keep a slight boil. Whisk chocolate intermittently to get rid of any clumps and to ensure the chocolate doesn't burn.

While chocolate is melting, mix together remaining ingredients in a small bowl except for any add-ins you wish to use. Stir with a spoon so everything is well combined and then continue for at least a few more minutes until the mix reaches a tacky consistency that can be formed into a small ball.

When the chocolate is melted and smooth, place a teaspoonful into base of cupcake liner. Tilt the liner around until the chocolate is covering the entire bottom. Next, form about a one and a half teaspoons of peanut butter mixture into a small ball and flatten slightly with fingers. Place in bottom of liner on top of chocolate, and cover with about one teaspoon more of chocolate. Sprinkle salt on top. Continue with remaining cups.

If using any add-ins, sprinkle them on top of the peanut butter ball in the liner and then when covered with chocolate, sprinkle more on top. That way you'll know which ones are which!

Place on a plate and cover with cling wrap. Refrigerate for at least thirty minutes. Keep stored in fridge and take pride in the fact that you never have buy those vastly inferior storebought cups again. Sit back, bite in, and revel in your snootiness.

Behold the beauty.