I hope everyone had a great Valentines Day with the chocolate and roses and the loving. Check out my newest Cooking with Egg TV clip, Vegan Chocolate Mousse. This recipe was inspired by one of my vegan cooking classes that I taught about a year ago. Being a vegan recipe, it can't have any animal products or byproducts of any kind. This means no milk, eggs or gelatin! I am no vegan but trust me, this dessert is one of my favorites and will fool anyone that tastes it.

Even without all of those fatty, animal based foods, this recipe is full flavored and extremely decadent. It uses avocados as a smooth and creamy base, unsweetened cocoa powder for chocolaty goodness and is sweetened with agave nectar. This is a great new food to use because it is a very sweet liquid that will dissolve easily and bind the mouse together.

The video was shot by my friend Wannakhavi Wakisi at Wana Film, edited by Brian Morrison at Woodroom Cinema and was shot in The Foley Household in Silver Spring MD. Music was provided by some very talented artist in Baltimore including Can't Hang, Daren Lake and Lazerbitch, which I think is the coolest name for a band ever! The theme song produced by Jay Crawdads and The Ill Grocer from the funktastic group, Higher Hands.

Even if you are not a vegan, this new form of chocolate mousse will blow your mind. The recipe is below and couldn't be easier to make. I hope you enjoy the video.

Now Get Crackin'!

Chef Egg

Vegan Chocolate Mousse Serves 4

2 Avocados

½ C Cocoa Powder

½ C Agave Nectar

½ t Vanilla Extract, Optional

Strawberries, Blueberries and Sliced Almonds

Place the first 4 ingredients in a bowl and whisk until smooth, about 10 minutes. You can also blend the mixture in a food processor or with a hand blender until smooth Garnish with fresh strawberries, blueberries and sliced almonds

Chocolate covered strawberries are a symbol of romance during the Valentines season. They are also really easy to prepare and will make a big splash with your loved ones at home or at work. Just drop by the grocery store and pick up a quart of ripe strawberries and a couple of chocolate bars and get crackin' today!

For a little bit of variety, dip your strawberries in dark, milk and white chocolates.You can also top them with little sprinkles of nuts, shredded coconut, sprinkles and even pop rocks for that extra bang!

Remember that you can dip your berries with friends and family for fun event at home or at work, kids love it!

1C Dark Chocolate, Chopped

12 Strawberries

¼ C Sliced Almonds, Shredded Coconut (for garnish)

1. Place the chocolate into a bowl, microwave for 30 seconds and stir. Repeat this until the chocolate is melted and smooth.

2. Wash the strawberries and dry them well. Keep then wrapped in paper towels until you dip. If the berry is wet the chocolate will not stick.

3. Put a sheet of wax paper on a baking sheet. Grab a strawberry by the stem and carefully dip in the chocolate, letting the extra drip off. You want a thin layer of chocolate on the outside.

4. Place the dipped strawberry on the wax paper or plastic wrap, garnish with almonds or coconut and let it cool at room temperature. If you speed up the cooling process in the fridge, the chocolate will weep moisture. It will still taste good, but it wont look pro style

5. You can boost the look of your treats by drizzling melted white chocolate over the strawberries after the first layer has set.