Mmmmm. Chocolate.

It’s quite the understatement to say that I love chocolate.

I need chocolate.

And I’m not picky: brownies, ice cream, cookies, cake, pie- it all works. I’ll even take a little unsweetened cocoa powder mixed into my morning smoothie or oatmeal.

But. I’m not immune to the fact that most of the chocolate I enjoy also comes with lots of saturated fat &calories.(I’m looking at you Endangered Species Dark Chocolate with Blueberries. Why must you be so amazing? )  Not exactly an every-day food and certainly discounts some of the health benefits of chocolate.

Seeing as though I am not giving up my love for chocolate anytime soon, enter this dessert.

Chocolate, orange zest, walnuts and… avocado.

No, that’s not a typo. The secret to making this creamy, decedent dessert is by whipping everyone’s favorite vegetable fruit, the avocado. (Don’t worry. You will never know it’s there!)

Remember those big chocolate oranges that came wrapped in the pretty foil? I used to love those as a kid and wanted to recreate the same pairing here.

Success.

The only problem with this dessert? Knowing that at any moment, you can whip up chocolate mousse that rivals any restaurant or store-bought variety. You probably already have most of these ingredients in your house already.

Don’t say I didn’t warn you.

Chocolate Orange Mousse

Ingredients: (for 2)
1 ripe avocado, peel & pit removed
1/8 cup + 1 tbsp. cocoa powder
1/8 cup sugar
1/8 cup fresh orange juice from 1 orange
1/2 tsp vanilla extract
zest of 1/2 an orange
pinch of salt
Optional toppings: coconut creme, walnuts, chocolate chips

Using a hand-mixer or food processor, mix avocado until smooth. Add the cocoa powder, sugar, juice, extract, and zest. Continue to whip or mix until very smooth, about 2-3 minutes more. Taste. If you want a sweeter mousse, add more sugar.

Divide the mousse into two small bowls and refrigerate for 1 hour until firm. Top however you prefer.

Spoon feed to your sweetie.

Looking for the perfect entree to go with this dessert? How about Pappardelle in Saffron Cream? 

I LOVE Halloween. Dressing up, fun parties, excuse to eat waayyy too much chocolate without second glaces from co-workers. It all adds up to one of my favorite nights of the year. We are hosting a party at our house and I spent most of the weekend cleaning, prepping and decorating with spiders, skulls, & candles. We also finally decided on our halloween costumes and will be going as my favorite Mad Men couple, Don and Megan Draper. Spending the night in a funky wig, fishnets, and 60′s dress? Don’t mind if I do!

I came up with this pasta as I was decorating the house in orange and black. I wanted my dinner to match the decor and this pasta came out perfect! I will definitely be making this again on October 31st. Doesn’t it just scream Halloween?

Halloween Pasta

Ingredients:
1 large butternut squash, cubed
1 large globe eggplant, cubed
1/4 cup olive oil
3 cloves garlic
1/4 cup nutritional yeast
1/2 tsp. dried thyme
salt/pepper
1 lb. Penne pasta

Preheat oven to 425°F. In a large bowl, toss the cubed butternut squash and eggplant with olive oil, salt, pepper, and thyme. Pour entire mixture on a roasting pan and bake for 60 minutes. Vegetables should be slightly crispy/caramelized on the outside and cooked through.

While vegetables are in the oven, bring a large pot of salted water to a boil. Cook penne pasta until al dente, reserve 2 cups of pasta water and noodles. Set aside.

Remove vegetables from oven. Reserve 2 cups of vegetables. Place the rest of the vegetables into a blender with 1 cup of the reserved pasta water and nutritional yeast. Puree until smooth, adding enough water to make a sauce.

Pour over cooked penne noodles and reserved vegetables.

Enjoy! What are your plans for Halloween?