Ahhh... Chocolate Mousse. Creamy and chocolaty with a luscious, silky mouth feel, what could be better?? Well, if dairy doesn't work for you, just about anything other than this cream-filled concoction.
Chocolate Mousse, for me, goes back some 40+ years as I spent evenings at Dad's restaurant, The Windjammer, in Tiburon, CA. With a requirement to finish either my steak or shrimp (I know...how spoiled was I?) along with my vegetables, Marcel, one of Dad's best waiters, would then treat me to a special Chocolate Mousse. Creamy and decadent, I hadn't a clue the amount of calories in that heavenly concoction, and then it didn't matter.
Entering my 20's I learned to make the dessert myself with a friend's "old family recipe" from a grandmother in Germany. I don't know who first thought to put those 4 incredible ingredients of chocolate, cream, sugar and eggs together resulting in the silky, luscious mousse has my ultimate thanks.
However, moving into my 40's the amount of cream-filled desserts in my diet has dwindled in favor of moderation and "waist management". Add to that the fact that my kids don't digest dairy, and mousse hasn't found its way to our menu plan for over 10 years.
Enter my beloved avocado. Rich and creamy in its own right, did you know you can substitute avocado for butter in your baking? Not only that, but we used a combo of avocado and avocado oil as a substitute for heavy cream in this fabulous mousse. Bringing a healthy dose of vitamins and minerals, avocados in moderation can also work to help reduce cholesterol and fight against heart disease with their heart-healthy monounsaturated fats.
Lusciously creamy like its full cream cousin, no one will know your healthy secret when you serve this decadent Mousse for dessert. Join me??
Rich and silky, the avocado goes unnoticed by tasters while still providing heart-healthy nutrients and a luscious dessert suitable for special occasions or simply every night. No one in our family had any idea the mousse was dairy free and this version has now become our "go-to" mousse.
6 oz. dark chocolate, chopped
2 egg yolks
2 Tbs avocado oil
1 avocado, peeled and mashed
2 Tbs warm water
2 egg whites
1/2 tsp cream of tarter
scant 1/4 cup super fine sugar***
Chocolate curls to garnish (optional)
Place chocolate in a double boiler on the stove and melt over medium-low heat until the chocolate is melted and smooth.
While chocolate is melting, place the egg yolks, avocado, avocado oil, warm water and salt into a blender or small food processor and process until smooth. Pour the avocado mixture into a medium bowl and add the melted chocolate. Whisk well, until smooth and completely incorporated.
In a separate medium sized clean bowl, use an electric mixer to beat the egg whites and cream of tarter until frothy. With the beaters on, slowly add the sugar ** and continue beating until the egg whites form soft peaks.
Add about 1/3 of the egg whites to the chocolate mixture, folding until no white streaks remain. Gently fold the remaining egg whites into the chocolate mixture, folding again until well incorporate with no white streaks remaining.
Spoon the mousse into custard cups, dividing evenly. Refrigerate until well chilled (at least 3 hours, or better yet overnight.)
Before serving, sprinkle with chocolate curls or shavings.
Liv Life Note: This recipe is made with raw eggs. The USDA does not recommend eating raw eggs due to an increased risk of Salmonella, if you have health concerns, you may wish to avoid foods made with raw eggs. See info at the Egg Safety Center for more information.
**Liv Life Note 2: If you don't have super fine sugar, simply whiz granulated sugar in your food processor for a few pulses.
*** Life Note 3: If you prefer a sweeter dessert, add a full 1/4 cup of sugar.