Avocado Chocolate Mousse

Let's say that you really want some thick chocolate mousse, but for some reason you're not eating dairy, or you'd rather work a vegetable into your chocolate mousse instead of cream. Say again that you don't mind your chocolate mousse tasting vaguely of chocolate guacamole. Then boy doggie, do I have a recipe for you.

In all seriousness, I am definitely not opposed to the use of avocado in sweet preparations. This Avocado-Grapefruit Cream is still a personal favorite, and I think part of the reason it works so well is that it embraces its avocado-ness, rather than trying to hide it. So when I spotted Avocado Chocolate Mousse on The Kitchn, complete with lovely photos and rave reviews (they were all raves when I checked), I pilfered the two avocados R had been ripening for a week and did this to them. Boy was he ever mad. You know, I lean toward the quirkier end of cooking, I'll admit. And if I were determined not to eat 'real' chocolate mousse, this would probably be a fine substitute, but you're going to have to be prepared for it to be second-best (distantly) to the real stuff. If you go for it, you really need to chill it before serving. I wonder, is there something we could do to save this mousse?

Avocado Chocolate Mousse
Adapted from this recipe on The Kitchn

2 ripe avocados, the meat scooped out of the shell
3 tablespoons honey (more or less to taste.)
1/4 cup unsweetened cacao powder
1/2 teaspoon vanilla extract
pinch of salt

Use a blender or food processor to blend the avocados until smooth. Add the rest of the ingredients and blend again until everything is combined. Add more or less honey according to your taste. Chill for at least 2 hours before serving.