From taking a tour all around town eating at some of J & J’s favorite restaurants, to enjoying a (cute modern) glass of wine together after work in their gorgeous kitchen, to bringing in vegetarian take-out while we overanalyzed The Bachelor on Monday nights, to endless conversations about food and blogging and small business, to just having fun and catching up on life together in Austin — I think it’s safe to say that time with these two was one of the absolute highlights of our month there. (And also the few times we’ve been back to visit since!)
That said, the other huge conversation topic during our time there was the fact that Jeanine and Jack were in the throes of finishing up their very first cookbook together. Each day, they were working like champs to test and photograph tons of delicious new recipes for the book. And with Jeanine’s incredible eye for design and love for fresh vegetarian recipes, paired with her talented husband behind the camera photographing it all, Kathryne and I knew this book was going to be impressive. But oh man, when this book arrived on my doorstep last month, my socks were even more knocked off than I thought possible.
And after cooking from it this past month, and recommending it to a few dozen close friends already, it’s about dang time I pulled together a post to tell you all about it too. And to tell you about this dark chocolate avocado mousse that you need to make from it too. ♥
As comes as no surprise, this book is absolutely lovely. Those of you who follow Love & Lemons probably already know that Jeanine was a graphic designer long before she ever began her food blog. So she worked hand-in-hand with one of her favorite designer friends in Austin to create a book that would look gorgeous on any coffee table, and inspire you with beautifully laid-out recipes as you cook from it. And that mission was certainly accomplished.
I can also attest that the recipes are just as delicious as they are beautiful. As the title says, the book is “an apple-to-zucchini celebration of impromptu cooking”, and it is structured accordingly with a chapter devoted to farmers market finds from apples to artichokes to asparagus to avocados and beyond. The recipes are all vegetarian and fresh and minimal and healthy, as is Jeanine’s signature style, and there are also instructions for how to modify the recipes to make them vegan and/or gluten-free (if they already aren’t).
Also helpful? All of the gorgeous charts and tutorials that Jeanine included throughout the book. She’ll teach you how to improvise your own hummus, smoothies, pestos, salsas and more. She’ll show you how to clean and prep fresh artichokes like a pro. She’ll show you how to make the perfectly soft kale salad. And…well, you’ll just have to check out the book to learn more.
In a nutshell, I just can’t recommend this one enough. I think you’re all going to love it, and I can’t wait for you to get your hands on a copy! It’s such an inspiration! :)
Alright, well let’s move onto this mousse.
As I mentioned on Snapchat the other day (@gimmesomeoven), I dog-eared more than half of the book at first glance. But the first recipe that I couldn’t wait to make was this dark chocolate avocado mousse. It was in the avocado chapter (of course, the first chapter I opened), and included really simple ingredients that I surprisingly already had on hand.
So I tossed them in the food processor, and pureed them until combined……and literally within less than 5 minutes, this mousse was ready to go. Whaaa? I mean, she recommends chilling it for at least an hour, but as far as prep was concerned, this was a 5-minute mousse. Extraordinary.
And even more extraordinary?
The texture was perfectly mousse-y. I had no idea that avocados could make that happen, but they did! The texture was thick and creamy and felt oh-so-decadent, but the fun secret was that it was made with healthier fresh ingredients and naturally sweetened with maple syrup. And it tasted wonderfully rich and chocolatey.
I served it to Barclay for dessert later that evening with some chocolate whipped cream on and chocolate shavings on top, and he agreed that it was a total winner. (Which was good, since he had heard me gush about this cookbook ever since it had arrived.) ;)
Definitely an awesome easy dessert that will impress a crowd, but also one that you can feel great about serving. Plus, did I mention that it only took like 5 minutes to prep?!? My kind of recipe indeed. :)
So big congrats to Jeanine and Jack on this incredible work of art, and I hope that you all enjoy it as much as I have!
This Dark Chocolate Avocado Mousse is quick and easy to make in the food processor, made with healthier ingredients, and it tastes absolutely decadent!
2 very ripe avocados
4 ounces 70% cacao baking chocolate, melted*
1/4 cup unsweetened cocoa powder
1/3 cup almond milk
1/3 cup maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
optional toppings: chocolate whipped cream or coconut whipped cream** (see below), roughly-chopped dark chocolate, berries, nuts, etc.
In a food processor, combine the avocados, melted chocolate, cocoa powder, maple syrup, almond milk, vanilla, cinnamon and a pinch of salt. Puree until creamy. Spoon the mousse into 4 small ramekins and chill for at least 1 hour.
Serve the mousse topped with a dollop of whipped cream and/or your desired toppings.
*If making this vegan, be sure to use dairy-free chocolate.
**I made chocolate whipped cream by adding 1 tablespoon unsweetened cocoa powder to this recipe for homemade whipped cream. You could also do the same with this recipe for coconut whipped cream (vegan). Or…you could leave out the cocoa and just make traditional whipped cream or coconut whipped cream. :)
This recipe was used with permission from Love & Lemons. I adapted the toppings slightly.
I love avocado mousse! I love that you use the addition of baking chocolate, I’ve never made it with that before. Can’t wait to give this recipe a try! :)
This recipe is bonkers — we hope you can try it soon! :D
Yay!! I’m so excited you posted this – I was drooling along on Snapchat the other day ;) I can’t wait to get my hands on Jeanine and Jack’s book; it looks gorgeous!
Yes, it’s soooooo good! We hope you can make it soon! :)
this looks fabulous! Avocados are on my grocery list
I live in Austin, and am still kicking myself for missing their book signing last weekend. Such a gorgeous cookbook!
PS- Glad you mentioned Barclay. I was beginning to wonder if he was still in the picture.
Awwww, I miss you guys! (especially the overanalyzing the Bachelor part, ha!) Thank you for the sweet post, I’m glad you and Barclay enjoyed the avocado mousse :)
Could this be halved for just two servings?
Most definitely! :)
I love avocado mousse! And the melted chocolate is a really great addition!!
It’s soooooo good Deborah — we hope you can try it soon!
Oh my! I’m gonna have to try this!! Thanks
It looks amazing but I am so hesitant about the avocado and chocolate combo. Can you taste the avocado???
We can’t taste it at all! It just makes the mouse really creamy and smooth, and adds to the decadence. :) We think you should give it a try (you can always just do half the recipe, if you’re unsure). It’s so surprisingly yummy! :)
I have yet to try avocado mousse but I have been seeing it all over the place recently. This one looks like a real winner! It just may have to be the first one I try. :) The cookbook looks great as well! Thanks!
It was so yummy Megan — we hope you like it too if you give it a try! :)
Is the almond milk important? Or could regular milk be substituted?
No, you could definitely use regular milk. :) We hope you enjoy!
Seriously 3 of my favorite things in the title! I am so excited to try it! Thank you so much!
Awesome! We hope you enjoy it as much as we did!
This recipe is the easiest thing. A kid do do it AND it’s delicious. Plus when you have overripe avocados, – well it’s as easy as making a facial mask. Plus it tastes much better.
Yes, it’s so yummy — we hope you love it!
Oh my god this looks so delicious ! And it’s vegan ! I wil HAVE to try this, thank you so much ! Saved :)
It’s so yummy Romy — we hope you get a chance to make it soon, and that you enjoy it as much as we did! :)
Totally divine! I’m feeling the warm-weather vibes here in Upstate NY and feeling ready to commit to some seriously healthy eating again. Spring always makes me feel inspired that way! Can’t wait to give this a try.
Yes, us too! And we think you will love this — it’s so yummy! :)
This is an interesting idea… Actually, it’s great idea – avocado is healthy and it’s taste is neutral, so you can make it sweet or sour :)
It’s so yummy Jennifer — we hope you get a chance to make it soon! :)
Dark chocolate and avocado… I’ve never thought of this combination before, but it sounds good. I’m going to give it a try.
It’s so good Bethany! The avocado makes it so creamy and smooth, and it’s so surprising! We hope you enjoy it as much as we did!
This is so good! Hard to believe it’s so few ingredients. I could definitely serve this and no one would know it was vegan.
We’re so glad you liked it Kaitlin — isn’t it amazing what you can do with avocados?! :)
This sounds absolutly delicious! I have to try it.
But I have no access to maple syrup. How could I substitute it for brown sugar, how much should I use?
Thank you Catia — we hope you like it! And no worries about not having the maple syrup — do you have honey or agave? Either one of those would work well! We’re worried the brown sugar wouldn’t really blend well the way this recipe is written.
Hello! Thank you for sharing this recipe! It looks fantastic… As a natural foods eater, I am passionate about serving heathy party foods as well. I have mini 2 oz dessert cups that I want to put this dessert in… Do you know how many one recipe would fill? Or do you know how many ounces are in the ramekins you served them in?
Thank you for all the amazing ness that is your blog!
Ps: I make your banana bread recipe and it is like heaven!
Hi Jordan, you’re so welcome! We hope you enjoy this as much as we do! We’re not sure on the ounces, but you should be able to fill four ramekins, if not one or two more, depending. We hope that helps! And we’re so glad to hear you enjoyed the banana bread too! :)
Sooo delicious…and sooo easy! Have made it with the whipped cream and chocolate shards and also did it with whipped cream and fresh raspberries! Yummy both ways but liked the raspberry contrast. Amazing!
We’re so glad you enjoyed it, Karen! We bet it was awesome with raspberries!
Wow this looks incredible! Thanks for the share!
It’s sooooo good, Khloe — we hope you enjoy!
I can’t wait to try this. Do you have nutritional information for the recipe?
Thanks, Toni — we hope you enjoy! As for the nutrition facts/amount of calories in this recipe though, we’re sorry but we currently are not publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I have this chilling in the fridge right now! How long does it keep (if we don’t eat it all in one sitting!)? Thanks!
Hi Val! It’s definitely best on the day it’s made, but should still be good the next day (you could also freeze it). Beyond that, it would start to get a bit funky because of the avocado. :)
can you give the nutritional breakdown?
Hi Candy — We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
this was the best. ever!!!
Hi there — do you know if it would work to substitute cashew milk for the almond milk? I’ve made this a bunch with almond and have loved it, but was curious to try a slightly different iteration!
Simply Ah-mas-ing! Topped it with fresh raspberries and it was delicious.
This looks amazing !! Can I just ask you to tell me metric measurements ? (grams, milliliters … )
Hi! How do you think it’ll taste if we add some instant coffee in it?
I love choc mousse with some mocha-ish flavour to it. Anything you feel I will need to reduce if we add it in?
Amazing! Loved it! I used in a 9″ pie pan with a cookie crumb crust. Because I needed a larger recipe for the pie, I used 4 avocados, 2/3 milk and 1 t. vanilla. I did not double anything else…and it was plenty sweet for us and chocolate was just right! Topped with oatmeal milk whipped cream. Thank you for sharing this recipe. So yum!!
This is VERY rich and delicious, and very chocolatey! No one knew there were avocados in it! Can’t eat too much, though! I tried making the coconut whipped cream but it was too liquidy. I did sprinkle some chopped toasted pecans on top.