Hazelnut-Mocha Avocado Mousse
The idea that you could use an avocado for more than guacamole, as a garnish for salads or as a condiment for burgers came as a quite a surprise. I first learned about chocolate avocado mousse from a friend of mine. She had been making this for years and assured me that it was down right delicious. Now I am always willing to try something at least once so I set about the task of making this odd curiosity.
My first foray into making this a dessert option was met with mixed feelings. There are a lot of variations of this recipe out there and I’ve certainly tried my fair share. What I was confronted with time and again was the density. Every single recipe was so rich and dense that the mousse would just sit there and hang out on your tongue begging for something to drink to wash it down. What I wanted was something that would glide along your tongue and make you wanna do a happy dance.
Chocolate Avocado Mousse Reinterpreted
What I came up with here is pure joy. The hazelnut syrup and espresso powder gives this an extraordinary flavor profile and I toned down the density with some heavy whipping cream. The heavy whipping cream takes this from too dense to lusciously creamy and sublime. What I think you’ll find is that when this glides across your tongue you will never look at this humble fruit the same way again. You will sit there and love savoring every lusciously creamy spoonful.
I laugh now when I think about my friend giving me the nudge to try this wonderfully different dessert alternative. She reminded me that I should never judge a book by its cover. Boy am I ever glad that I listened to her. From my kitchen to yours, happy low carbing.
Hazelnut-Mocha Avocado Mousse
What I came up with here is pure joy. The hazelnut syrup and espresso powder gives this an extraordinary flavor profile. The addition of heavy whipping cream makes this mousse lusciously creamy and sublime. What I think you'll find is that when this glides across your tongue you will never look at this humble fruit the same way again.
3 Hours Chill Time
Gather your ingredients and set aside four individual ramekins or small glasses to chill the mousse in.
Pitt your avocado, scoop it out of the shell and place it in a food processor fitted with the blade attachment. Chop up your chocolate.
Place the chocolate, the espresso powder, cocoa powder. sea salt and hazelnut syrup in a small pyrex bowl or measuring cup. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and your mixture is smooth. This will only take a few minutes. Take it out of the water and set it aside.
Pour the melted chocolate mixture into the food processor with your avocado. Add the heavy cream. Blend this on high until smooth and creamy, scraping the sides as needed. Spoon or pipe into ramekins or glasses and chill in the refrigerator for at least 3 hours.
When the mousse is chilled you can serve as is or add a dollop of freshly whipped cream that's been sweetened with Stevia and a bit of vanilla extract. Then use a microplane to grate a dusting of chocolate on top. Prepare yourself to be stunned by its deliciousness.
Nutrition Facts - Calculated Using My Fitness Pal
Calories 234, Fat 22g, Cholesterol 40mg Sodium 161mg, Potassium 315mg, Total Carbohydrate 10g, Fiber 7g, Sugars 0g, Protein 3g, Net Carbs 3g