I was so unprepared to go back to uni this year. For starters I didn’t realise we went back a week early until the Saturday before, so I turned up to my first class with a highlighter and a notebook from last year with half the pages ripped out. I sat down in the wrong room, finally arrived to my class 20 minutes late and had to sit by myself in the front row. I’m a smooth operator what can I say.
For another class I have a presentation that I haven’t started due next week, where I’m pretty sure I have to do a standup poetry and video performance in front of the class…lord help.
As a result of my study stresses I’ve been making this chocolate mousse on a weekly basis. The only thing standing between me and chocolate mousse every day for breakfast is the price of avocados! I mean come on green grocers. 2 avocados for $10 is not a laughing matter.
The other day as I was preparing to watch an entire season of Supernatural instead of reading my TORTS cases, I struck upon chocolate mousse gold. It was so amazing I had to instagram it before I’d even eaten it! Noooo way.
I had decided to take it down the Mexican chocolate road and added a pinch of cinnamon, a teeny tiny bit of ginger and the TINIEST little wisp of chilli. It was a flavour explosion in my mouth, all I’m going to say. With a sprinkling of fresh raspberries on top you can’t really get any closer to chocolate heaven.
I promised myself this week I would try and make something without chocolate for the blog. But then I realised it’s been two whole weeks since I posted a chocolate recipe! That’s not right and it sure isn’t normal, so chocolate mousse get in my belly. Also how cute is my new rose teacup! The family I babysit for gave it to me as a present and I got way overexcited…I might have scared the children a bit. You can play with the flavourings of the mousse to suit your preferences. Even leaving out the spices all together tastes great. My favourite at the moment is just with cinnamon and almond milk, but I can imagine a little vanilla wouldn’t go astray.
Cinnamon Chocolate Mousse with Raspberries:
2 medium avocadoes, perfectly ripe
2 medium bananas, perfectly (not overly) ripe and frozen
1/4 cup coconut or almond milk
1 tsp cinnamon
1/4 tsp ginger, or chilli, or both
3 tbsp cocoa powder
2 tbsp agave nectar or runny honey
Fresh berries, to top.
Blend everything together and pour into cups. Top with fresh raspberries or other mixed berries. Chill for at least an hour before eating.