Creamy Chocolate-Avocado MousseThe combination of chocolate and avocados may sound like a hair-brain idea, but trust me on this one: the strength of the dark chocolate overpowers the avocado flavor and the result is a delectably smooth, creamy mousse, full of healthy fats.
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 8 servings
Prep time: 25 minutes plus chilling
Cooking time: 10 minutes
¾ cup (180 ml) heavy cream
1 envelope (2 ½ teaspoons/7 g) gelatin powder
5 ½ ounces (150 g) no-sugar-added dark chocolate (I recommend Lily’s brand)
1 stick (110g) unsalted butter
¾ cup (145 g) Sola sweetener
¼ teaspoon salt
1 teaspoon vanilla extract
2 large ripe avocados (1 pound/450 g), peeled and roughly chopped
To Fold In
2 cups (480 ml) heavy cream
- Place a pan of water on the stove to simmer, and a pour the cream into a bowl that will rest atop the pan. Sprinkle the powdered gelatin over the cream, and let rest for 5 minutes to bloom.
- Whisk the cream-gelatin mixture and add the chocolate, butter, Sola sweetener, salt, and vanilla extract. Allow the mixture to melt, whisking regularly until smooth and glossy.
- Remove the bowl from the heat and add the chopped avocado. Using an immersion blender, incorporate the avocado into the chocolate, until smooth, and cool the mixture to room temperature.
- In a separate bowl, whisk the heavy cream to form soft peaks, then gently fold into the chocolate-avocado mixture. Divide the mousse between 8 serving glasses and refrigerate for at least 2 hours until set.
- Garnish with whipped cream and fresh raspberries for an extra special touch.