Avocado Chocolate Mousse isn't only a solid chocolate mousse; it is additionally a standout amongst the best simple sweet formulas you will ever make! Smooth, rich crude chocolate mousse made with avocado is a sans dairy, sans gluten, Paleo, refined-sugar free, veggie lover dessert that is too straightforward and tastes amazing!
My first endeavor at making chocolate mousse was the sort of absolute debacle to which the makers of reality cooking demonstrates must aim. Ben and I were from the get-go in dating, and I needed to wow him with an extravagant home-cooked supper. Chocolate mousse appeared the perfect sweet—it's sentimental, great, and makes anybody feel extraordinary. Things being what they are, it's additionally most likely not the best sweet to make when you are in a rush and your blender is broken. On the off chance that just this simple crude Avocado Chocolate Mousse had been a major part of my life in those days!
Great chocolate mousse is persnickety. It requires a watchful arrangement of legitimately executed advances. Fixings must start at specific temperatures, egg yolks tempered, twofold boilers utilized, and egg whites whipped to pinnacles of flawlessness.
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- 4 ounces chopped semisweet chocolate — or chocolate chips, at least 60% dark, about 1/2 cup plus 2 tablespoons
- 2 large ripe avocados — (about 8 ounces each)
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup Almond Breeze Unsweetened Almondmilk Cashewmilk Blend
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- Optional: 1–3 teaspoons light agave nectar — or maple syrup, OK to substitute pure maple syrup, though the flavor will change somewhat
- For serving: fresh raspberries — sliced strawberries, whipped cream (or whipped coconut cream to keep vegan), chocolate shavings
Instructions :
- Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
- Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade or high-powered blender. Add the melted chocolate, cocoa powder, Almondmilk Cashewmilk blend, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of agave if additional sweetness is desired. Spoon into glasses. Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings.
Source : bit.ly/2TNCM0z
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