Saturday, 10 February 2018

Chocolate Avocado Mousse for your Valentine

Chocolate Avocado Mousse
To me the word mousse always brings up images of two people newly in love all honey eyed and light headed, still away from the reality an unending cycle of bill payments, laundry washing, drying and folding and basically blaming each other for almost well...everything. However this post is dedicated to those madly in love with each other vis a vis those who've gone mad thanks to the other, hahha, sorry but I am at an age where such PJs give me a little self created tickle.

Chocolate Avocado Mousse
The origins of chocolate mousse are relatively unknown. After being introduced to chocolate by the Spanish, French chefs have been cooking with chocolate since the early 17th century. Mousse, which means "foam", originated in France in the 18th century. It was only a matter of time until cooking with chocolate and making dishes with foamy textures came together for "mousse au chocolat."

Mousse became as we know it with the introduction of egg whites, separated from the yolks. The introduction of electric mixers made the foaming process much, much easier. Whipping egg whites by hand is not as effective or efficient.

Everybody seems to have their own ideas when it comes to adding flavorings and even toppings.

Originally made with chocolate, cream and separated eggs, this lovers delight has seen many a spin off, here in India mousse is often made sans any eggs as a majority of the populi is vegetarian.

Over the years as more people are turning vegan and also careful of what meets their lips, the delicious advent and abundance in avocado production has led to it being a substitute of various traditionally used fats in a plethora of recipes.

Thus somewhere in this attention to the waist coupled with the want for more figure friendly desserts was born this Chocolate Avocado Mousse.

I'm all for such inventions personally, more so because of its extreme ease in whipping up and identical mousse like feel on the palette. I say this Valentines Day surprise your special lady by turning into a Chef extraordinaire, no one will guess that you simply blended all of the ingredients together. I promise....

Here's how you make it,

You will need:

Avocado -  1 small
Cocoa powder - 1 tablespoon
Sugar - 2 tablespoons
Salt - a pinch
Walnuts - 1 tablespoon (crushed)
Milk OR Almond Milk - a little if required


Cut through the center of a ripe avocado and scoop out the flesh into a food processor or a grinder jar of a mixer.

Add in cocoa powder, sugar and salt and blend till a smooth paste forms.

Remove into a bowl and refrigerate for at least 2 hours.

Remove into serving glasses, garnish with crushed walnuts and serve chilled.

Seal you love with this heavenly Chocolate Avocado Mousse.



If you find that your avocado is not forming a paste easily, feel free to add some milk a tablespoon at a time.

No comments:

Post a Comment

Search This Blog

Meat'less' balls in Marinara (made with millets and sprouts)

Meat'less' Balls in Marinara A wise friend once told me, that to move a step ahead you sometimes need take two steps behind, Ev...