I have an ongoing competition with myself to create desserts with different ingredients and alternate sugars. I have a persistent sweet tooth, but also a healthy conscience from my years of studying Nutrition in university.
So let’s make the best of both worlds. Let’s make desserts healthy! Or at least as healthy as possible. Break out the chocolate. Let’s get this show on the road!
Chocolate Avocado Mousse! Here is my breakdown:
– Avocado: used instead of whipping cream to increase the good polyunsaturated fat in your diet (and it gives a super creamy mouth-feel- bonus)
– Bittersweet Chocolate: only 1oz because while dark chocolate has antioxidant properties (flavonoids? check.) It is also high in fat.
– Unsweetened Cocoa Powder: to increase that “chocolaty” taste with less fat.
– Egg whites: increases the lightness of the mousse so we don’t end up with dense chocolate pudding. AND it adds protein. I used pasteurized egg whites.
– Maple Syrup: I like using natural sweeteners with as little refining as possible. It makes me feel better about my choices.
What I thought: this mousse is not as rich as most- the avocado gives a slight taste to the mousse which disappears almost entirely after spending some time in the fridge- I opted to make a chocolate orange mousse and added in some orange extract, but you could flavour it any way you want! I was definitely surprised by the creamy texture and taste. I will definitely be making this recipe again!
Chocolate Avocado MoussePrint Recipe
- 1 ripe avocado (~160g of useable flesh)
- 1 oz bittersweet chocolate
- 1/4 cup unsweetened cocoa powder
- 1/4 cup (~60ml) maple syrup or agave
- 1/2 cup (125ml) water
- 1 egg
- 4 tsp cornstarch
- 1/2-1 tsp (2.5-5ml) orange extract (optional)
- 1 tsp (5ml) vanilla extract
- 3 egg whites (I used pasteurized egg whites from a carton and used 6 tbsp or ~90ml)
In a small, heavy-bottomed saucepan, whisk together the water, cornstarch, egg, maple syrup and cocoa powder.
Whisk over medium heat constantly for 5-10 minutes until the mixture is thickened and is just about boiling.
Remove from heat and stir in the vanilla extract and 1 oz chocolate.
Set a sieve over a bowl and press mixture through to remove any egg bits that did not incorporate smoothly. Set aside to cool.
While the mixture is cooling, puree an avocado using a food processor or blender until smooth.
Add the chocolate (it doesn't have to be completely cooled to room temperature) and puree into the avocado mixture until no lumps are remaining from the avocado. Place back into a large bowl and cool more if not at room temperature.
Whisk the egg whites using a stand-mixer or hand mixer until stiff peaks appear (the egg whites should hold their shape when you lift the beaters out of the bowl).
Fold the egg whites gently into the chocolate mixture. Portion the mousse into your serving dishes and refrigerate until cold (~4 hours or overnight). Serve with fresh raspberries and chocolate curls.
* this recipe uses egg whites. I usually use pasteurized from a carton.