VANILLA MOUSSE PUDDING RECIPES

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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

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.

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

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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