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Chocolate Mousse with Avocados https://www.metro.ca/userfiles/image/recipes/mousse-chocolatee-aux-avocats-10004.jpg PT20M PT10M PT30M
In a small saucepot, combine the water, star anise and the dates.Bring to a boil and remove from the heat.Let macerate for 10 minutes.Strain through a fine sieve to keep the macerating water and reserve the dates aside.Discard of the star anise.In the bowl of a food processor, pulse the avocados and the reserved dates into a purée.Add the cocoa powder and process until a smooth purée is formed.Use the macerating water is necessary to reach that stage. Reserve.In a bowl, whisk the egg white with the cream of tartar.Continue whisking until the peaks are stiff.Slowly add the icing sugar while continuing to whisk.Gently fold the egg white into the chocolate-avocado mixture and fill 4 small ramekins with the mousse.Keep refrigerated until ready to serve.
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1/4 cup (65 mL) water 1 star anise 1/4 cup (65 mL) date, pitted 2 avocados, ripe, skins and pits removed 3 Tbsp. (45 mL) cocoa powder 1 egg whites 1/4 tsp. (1 mL) cream of tartar 2 Tbsp. (30 ml) icing sugar
Chocolate Mousse with Avocados

Chocolate Mousse with Avocados

Rate this recipe
5 Votes
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4 cup
    (65 mL)
    water
  • 1
    star anise
  • 1/4 cup
    (65 mL)
    date, pitted
  • 2
    avocados, ripe, skins and pits removed
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  • 3 Tbsp.
    (45 mL)
    cocoa powder
  • 1
    egg whites
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    30 un.


  • 1/4 tsp.
    (1 mL)
    cream of tartar
  • 2 Tbsp.
    (30 ml)
    icing sugar
Imprimer ma sélection

Preparation

In a small saucepot, combine the water, star anise and the dates.

Bring to a boil and remove from the heat.

Let macerate for 10 minutes.

Strain through a fine sieve to keep the macerating water and reserve the dates aside.

Discard of the star anise.

In the bowl of a food processor, pulse the avocados and the reserved dates into a purée.

Add the cocoa powder and process until a smooth purée is formed.

Use the macerating water is necessary to reach that stage. Reserve.

In a bowl, whisk the egg white with the cream of tartar.

Continue whisking until the peaks are stiff.

Slowly add the icing sugar while continuing to whisk.

Gently fold the egg white into the chocolate-avocado mixture and fill 4 small ramekins with the mousse.

Keep refrigerated until ready to serve.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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