Avocado Chocolate Mousse with Whipped Coconut Cream
Posted: August 13, 2008 Filed under: desserts, gluten free, No Cook, Stage 1, Stevia, summer, Vegan 3 Comments »
This may be my go-to dessert. It combines the two characteristics I like the most in my sweets: sweet AND creamy!
There’s no cooking involved (yes!), so my kitchen remains cool in this scorching St Louis summer weather. It’s actually quite cool today considering how hot it’s been in the last couple of weeks. It’s a nice 82 degrees.
I’ll admit a few things. First, this whipped cream took a bit of work and forethought. Everything needs to be cold in order for this to come together. Although I chilled all the components, it didn’t want to get fluffy. I had to pop it in the freezer every few minutes to make everything thing cold again. I finally did see the results I was looking for after I put my bowl in the freezer for the third time. After it started to hold some shape, I tried some tapioca starch and that worked really well! I didn’t want to add too much to this, but the tapioca starch works here.
I first started the mousse with just four ingredients: avocado, cocoa powder, stevia and vanilla flavoring. It didn’t come out as smooth as I wanted until I added the almond milk. Then the light airy texture that mousse is known for appeared. After blending, it should be chilled. It improves the flavor and texture even more.
There are a few more tweaks I will make to these recipes, but I’m pleased enough with the results so far to share them. I’ll be posting a better looking picture too!
For the mousse:
1 avocado
1/4 tsp stevia
1 tsp of sugar-free and alcohol-free vanilla flavoring (I’ve been using Frontier brand)
1/4 cup of organic fair trade cocoa powder
1/4-1/2 cup almond milk
For the coconut cream:
1 can of coconut milk (not light!)
1/4 tsp stevia
about 1 tsp tapioca starch
Blender or Food Processor
metal bowl
hand mixer
Two wine glasses or ramekins
About four hours before you intend to make this dessert, place the can of coconut milk in the fridge and the metal bowl and beaters to your hand mixer in the freezer.
In a blender or food processor (the quantities were small enough for me to use my Cusinart Mini Prep Processor) combine the first four ingredients, scraping down the sides occasionally. With the machine running, slowly add the almond milk until you get the smoothness that you really want. Scoop the mousse into glasses or ramekins and put into the fridge.
Take out your bowl and beaters and open your can of coconut milk and scoop out only the cream from the top of the can and place in the bowl. Do not use the thinner liquid. Save it to make curry. Add your stevia and tapioca starch.
Place your hand mixer in the bowl and start at the slowest setting then gradually increase to highest. Continued mixing until it gets thick and fluffy. If it’s not happening, put your bowl and beaters back in the freezer for a few minutes. Take care to make sure it doesn’t freeze.
When you have your desired thickness, spoon the cream onto your mousse and serve immediately. The rest of the cream can be stored covered in the fridge for up to two hours.
Serves two (it’s really rich!)
I think a pairing with a crust is coming next!
Oh my….. that looks incredible.
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