This healthy chocolate dessert has a surprise ingredient. (Trust me, you won’t be able to tell what it is when eating it, but read on – you’ll quickly figure out what the surprise is!)
Chocolate Avocado Mousse Recipe
Serving size: 6
Ingredients
- 11 ½ ozs high quality dark chocolate chips (may substitute with semisweet chocolate chips)
- 1 ½ tsps ground cinnamon
- 1 large, ripe avocado, pitted and peeled
- ½ tsp vanilla extract
- 3 tbsps agave syrup
- pinch of salt
- 6 egg whites*
- ½ tsp lemon
- 6 strawberries (for garnish)
Directions
- Melt the chocolate and cinnamon in a double boiler over hot water, and set aside.
- Purée the avocado in a food processor until smooth. Add the vanilla extract, agave syrup, and salt, and continue to puree until combined.
- With the machine running, pour in the chocolate mixture. The easiest way to do this is to first transfer the chocolate mixture to a measuring cup, then pour.
- Using a stand mixer or whisk, beat the egg whites until they begin to form soft peaks. Add the lemon juice, and continue to beat until soft peaks form.
- Fold the chocolate mixture into the egg whites.
- Fold in big-spatula portions of the chocolate mixture. Take your time continuing to fold until the chocolate is fully incorporated. Resist the urge to stir; you want to maintain the airy lightness of the egg whites.
- Pour the mousse into six small serving bowls, juice cups, or wine glasses. Refrigerate for at least one hour, or cover with plastic wrap overnight.
- Garnish with strawberries.
Notes
*If you have concerns using raw eggs (which can carry salmonella), use pasteurized egg whites, which are available in supermarkets. Make sure the label states that it is pasteurized. Pasteurized egg whites may require more time to whip. Adding lemon juice, which is an acid, will help the pasteurized egg whites to whip up. (Personally, I enjoy many recipes, such as eggs sunny side up, soft-poached eggs, hollandaise sauce, meringues, and Caesar salad, using raw or undercooked eggs.)
