CHOCOLATE MOUSSE DESSERT IDEAS RECIPES

CHOCOLATE MOUSSE RECIPES - BBC GOOD FOOD

Chocolate mousse recipes - BBC Good Food image

Use dark, milk or white chocolate to make a silky smooth, light mousse. Our recipes include dinner party desserts and easy versions.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CHOCOLATE-AVOCADO MOUSSE RECIPE | GIADA DE LAURENTIIS ...

Chocolate-Avocado Mousse Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories dessert

Total Time 3 hours 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield four 3/4 cup servings or six 1/2 cup servings

Number Of Ingredients 7

Ingredients

1/2 cup semisweet chocolate chips, such as Ghirardelli
4 very ripe (8 ounce) avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
1/4 teaspoon fine salt
Fresh raspberries, for garnish

Steps:

Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

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Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.

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1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
2. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
3. Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
4. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
5. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
6. Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
7. Serve with an extra grating of chocolate and a fresh fruit salad.

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CHOCOLATE-AVOCADO MOUSSE RECIPE | GIADA DE LAURENTIIS ...

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Reviews 4.2
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Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

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