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Recipe: Sexual Chocolate (Mousse) Recipe: Sexual Chocolate (Mousse) Recipe: Sexual Chocolate (Mousse)

On 31, Jan 2015 | In | By jane

Recipe: Sexual Chocolate (Mousse)

DF, GF, Horny

I thought I’d do a piece on aphrodisiac food for Mojo Junction’s amorous February edition. Not long into researching these ardour-inducing ingredients, I realised that I was indeed in possession of an incredibly raunchy recipe that is sure to inflame your passion. How can I make such a claim? Practically everything in this recipe is a sure-fire horn-blower. Check it out:

Cacao—dark chocolate contains a compound called phenylethylamine, an endorphin released in the brain when you’re feeling the warm deliciousness of falling in love.

Chilli—capsaicin, a chemical found in fiery peppers, increases circulation to get blood pumping and stimulates nerve endings so you’ll feel more turned on.

Avocado—the vitamin E in these silky green devils helps your body produce hormones like testosterone, oestrogen and progesterone, which circulate in your bloodstream and stimulate delightfully naughty things like your bits swelling up and getting lubed.

Vanilla—gently stimulates nerves, making sexual sensations feel even better.

Honey—the word ‘honeymoon’ came from an ancient love practice when couples would go into seclusion and sip upon a potent honey drink, which was believed to increase sexual desire and prowess. Honey is full of a mineral called boron, which is known to boost testosterone while metabolising oestrogen, which means it can do all of the above.

Enough talk—let’s get dirty.

 

Sexual Chocolate Mousse

(And don’t worry: it’ll only take a few minutes—winky smile)

 

3 medium or 2 large ripe avocados

½ teaspoon chilli powder

10 teaspoons raw cacao or cocoa powder

½ cup raw honey

1 to 2 teaspoons organic vanilla essence or the seeds of one whole vanilla pod

A pinch of salt

 

Place all ingredients in a blender and blend until silky smooth.

Chill in the fridge or spread directly on your lover’s naked body.

 

Enjoy!

 

PS. This may seem weird, but when I have any of this left over, I use it as a spread on toast a la Nutella. It’s amazing.

 

Recipe and photography by Carla Versitano

 

 

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