Friday, July 30, 2010

mexican chocolate avocado mousse--aka "choco guaco"



First of all, I have to give Naomi at Straight Into Bed Cakefree and Dried major points for inspiration. She comes up with some grain-free and mind-blowingly innovative foodie ideas. This morning, I found myself dazed and intrigued by her idea of adding avocados to sweet, chocolate recipes.

It made total sense when I thought about it. Avocados are buttery, mild in flavor, and easily disguisable. And though I usually do a pretty epic job of convincing myself that butter isn't dairy OR fattening, sometimes I crave a lighter alternative.


This is a light, fluffy, Mexican-inspired chocolate mousse. I love the combination of sweet & smoky heat so I sprinkle mine with chili powder. Oh, and I promise, there's no detectable avocado. Just creamy goodness.

MEXICAN CHOCOLATE AVOCADO MOUSSE

1 large hass avocado
2 tbs cocoa powder
4 tbs powdered sugar
1 tsp vanilla extract
2 1/2 tbs almond (or any kind of) milk
1 tsp cinnamon
1/2 tsp salt
2 egg whites
chili powder for garnish

With an electric beater or food processor, combine the first seven ingredients until smooth. (If you omit the cinnamon, this itself makes a great chocolate frosting.) In a separate bowl, whip the egg whites until stiff.
Add the chocolate mixture to the egg whites and mix by hand until combined. Chill, and sprinkle with the chili powder.

4 comments:

  1. so did you like it? i've never used avocado this way before, interesting...

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  2. I did like it! At first I tried to use agave--that just didn't work because it didn't cover the flavor of the avocados. Then I tried the sugar, and voila! You wouldn't even guess that it contained something green.

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