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Dark Chocolate Mousse Recipe
Posted By GreenChef Staff Monkies On June 19, 2009 @ 8:00 am In Full Recipe List,GreenChef Foodie Talk,Recipes / Desserts,Recipes / Raw | 1 Comment
Dark, Rich, Light and Creamy Chocolate on a spoon! This is so delicious! Just don’t tell anyone there is avocado in this dish. I was having cravings for something cold and light and chocolaty. I never liked the idea of using avocado with anything with chocolate in it. Just too often the very subtle flavor and texture of the avocado comes through. However, this one afternoon it was all I had to work with as a base, so I decided to go ahead and try to work with it to make it indistinguishable. The first bite or two didn’t convince me, but after chilling it, I completely forgot what was in it and could only taste the chocolate and dash of cinnamon. I think people would have a hard time guessing what is in this mousse.
This mousse is so easy to make, and so quick. Even if you don’t have any cashew milk ready to go, you can make the quick instant cashew milk and then just add the rest of the ingredients to it. Or you can skip it and replace it with just pure water. Make sure the cashew milk is well strained though. We want this completely smooth. If you’re not convinced enough to use the avocado, you can replace it with young coconut meat if you have it. This is a no-cook recipe, but it’s not exactly ‘raw’. The chocolate I prefer to use is Green & Blacks. You can also use one of the new raw chocolate bars coming onto the market like Ultimate Foods Raw Chocolate. The maple syrup, cashews, and vanilla extract though, that’s your call.
Dark Chocolate Mousse:
1/2 Cup Coconut Butter (Oil)
1/2 Cup Maple Syrup
1 Cup Cashew Milk
2 Cups Hass Avocado
4 oz Dark Bittersweet Chocolate
2 TB Vanilla Extract
1/4 Tsp. Sea Salt
Optional Ingredient: Pinch of Cinnamon
To make this, add the coconut butter to a small saucepan and on the lowest heat setting let it gently melt. Remove from the heat and add in the dark bittersweet chocolate, chopped or broken up into small pieces. Let the chocolate melt and cool for several minutes.
In a high speed blender or a food processor, Add the 2 cups of ripe hass avocado, the extracts, sweeteners, cashew milk and sea salt. Blend on high until well blended and smooth. Add the melted coconut butter and chocolate and blend again until fully mixed and smooth.
Pour into serving glasses or bowls and chill for several hours before serving. You can garnish it with cinnamon or shaved chocolate or raspberries, whatever you like.
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