Chocolate Mousse Dip

I was creating a recipe to use local Southbrook Vineyards‘ Bioflavia, an organic red wine grape skin powder loaded with antioxidants. Beginning with wine-waste—the leftovers from crushing grapes for wine—the skins are dried, separated, and milled into a fine powder. This dip is an antioxidant powerhouse, with both Bioflavia and cocoa powder as main ingredients. Enjoy as a fruit dip, use as a pie filling, or simply eat it with a spoon (I choose the latter). You can nix the Bioflavia if you can’t get your hands on it; it will taste the same.

chocolate mousse3

Chocolate Mousse Dip

4 small to medium ripe avocados
3/4 cup unsweetened cocoa or cacao powder, sifted
1/2 cup agave nectar, pure maple syrup, or coconut syrup
2 scoops (20g) Bioflavia*
2 teaspoons vanilla extract
Pinch salt
4 to 8 tablespoons unsweetened nondairy milk

Put the avocados, cocoa powder, agave nectar, Bioflavia, vanilla extract, and salt in a food processor. Process until smooth, adding nondairy milk as necessary. Refrigerate overnight before serving for best flavor. It will thicken in the refrigerator; thin with additional nondairy milk before serving if desired. Serve with fresh fruit, or enjoy as a pudding/mousse.

*Bioflavia comes with a little scoop inside the container.

chocolate mousse

Those little tiny blackish bits in the mousse are the grape skin pieces, but it doesn’t taste gritty (or like anything) at all. Just smooth, silky, deliciousness.