Skip to main content

Spiced Avocado Chocolate Mousse


To end our Pre-Popul Vuh Picnic, I had to make something with chocolate.

The Ancient Maya noted that the cacao tree - ka'kau - was the only tree worth naming. They believed that the tree was from the gods and that the pods were the god's gifts to humans. Mayan chocolate is mentioned in the hieroglyphics and depicted on their and religious implements and architectural structures.The Mayan verb chokola'j means "to drink chocolate together."

Mayan texts describe a drink made from chocolate, but it ran the gamut from a smooth drink to a rustic porridge made with corn meal. Pictures on different artifacts show cocoa being poured from one vessel to another to produce froth. Spices, such as chilis, were also added to the chocolate mixture.

Here's a photo of Quetzalcoatl, the plumed serpent, in el Teatro Campesino's production Popul Vuh: Heart of Heaven. R remembered that, according to Mayan legend, Quetzalcoatl gave the people chocolate - or the cacao bean.


I chose to make an avocado based mousse since avocados flourish in the Yucatán peninsula. I stirred in some ricotta cheese for added depth and texture. Quetzalcoatl...thank you for chocolate! We are eternally grateful.

Ingredients

  • 3 ripe avocados
  • 1/2 C ginger syrup
  • 1/2 C honey
  • 1 T organic chocolate extract
  • 1 C unsweetened cocoa powder
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground smoked paprika (use regular paprika, if you don't have smoked...or leave it out altogether)
  • 1/2 ricotta cheese

Procedure
Cube the avocados and place them in a blender. Do this in two batches if you need to. Add in all of the ingredients and blend till smooth. Spoon into teeny, tiny serving cups - this is potent! - and refrigerate until ready to serve.

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir