CHOCOLATE AVOCADO MOUSSE: 2 Recipes for National Chocolate Mousse Day

Today is National Chocolate Mousse Day. Well, actually there are two Chocolate Mousse Days during the year. That's o.k. because Chocolate Mousse is something to celebrate more than once. And, in honor of the day, I'm posting 2 'healthy' chocolate mousse recipes for Avocado Chocolate Mousse. It's really delicious and simple to make! You've probably made guacamole, and you've had avocado toast. Now try Chocolate Avocado Mousse! You're going to love it! It's full of healthy nutrients and anti-oxidants.

1. Chocolate Avocado Mousse
Recipe adapted from The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them

Ingredients
12 ounces good quality bittersweet chocolate, chopped
2 tsp ground cinnamon
1 tsp chili powder
1 large, ripe Haas avocado, pitted and peeled
3/4 cup light brown sugar
6 egg whites

Directions
Melt chocolate with cinnamon and chili powder in double boiler over hot water and set aside. Purée avocado and brown sugar in food processor until smooth. With machine running, pour in chocolate mixture. Using stand mixer or whisk, beat egg whites until they form soft peaks. Fold chocolate mixture into egg whites. Pour mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour, or covered overnight.

2. Chocolate Avocado Mousse
Recipe adapted from Giada De Laurentiis

Ingredients
1/2 cup semisweet chocolate chips or chopped chocolate
4 very ripe avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 Tbsp pure vanilla extract
1/4 teaspoon fine salt

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

OLIVE OIL CHOCOLATE MOUSSE: National Chocolate Mousse Day

Today is National Chocolate Mousse Day. I often substitute olive oil for cream or butter in recipes. Also, because many DyingforChocolate readers keep kosher, olive oil dessert recipes are great to serve with meat meals. And, then we come to Passover. What to serve at the Seder or any night during Passover? Here's a new take on an old recipe.

This recipe for Olive Oil Chocolate Mousse is relatively simple, and absolutely delicious. It comes from Chef Tony Maws at Craigie on Main (Cambridge, MA). The original recipe calls for brandy, but I use Kahlua. Try whatever liqueur you'd like. Make sure your olive oil is fresh. They're nothing worse than making a terrific dessert ruined because of rancid olive oil. If you plan on going or having a Passover Seder, you may want to save this Olive Oil Chocolate Mousse recipe for the holiday, but I'll bet you'll end up making it all year round.

OLIVE OIL CHOCOLATE MOUSSE

Ingredients
11 ounces chocolate
9 egg yolks
1/2 cup sugar
1/2 cup extra virgin olive oil
2 Tbsp Kahlua
salt
9 egg whites
1/4 cup sugar

Directions
Finely chop the chocolate, and then melt over simmering water in a double boiler.
While the chocolate is melting, whisk together the yolks and ½ cup sugar until the mixture is thick in texture and a pale, lemony yellow.
Gently fold the warm (not hot--the eggs would curdle) chocolate into the yolks.
Stir in the Kahlua, olive oil and a pinch of salt.
In another bowl, whisk the whites until they are frothy and then whisk in the sugar. Keep whisking until they are at medium peaks. Fold the whipped egg whites into the chocolate, 1/2 at a time.
Pour into glasses and allow mousse to set for at least four hours before serving.

HAPPY MOUSSE DAY! Chocolate Mousse Recipe Round-Up

Today is National Mousse Day! Make it Chocolate! Here's an updated Chocolate Mousse Round-up of Recipes that have appeared on DyingforChocolate.com over the years! Be sure to scroll down for an easy recipe for Chocolate Mousse that appeared in boy's Life Magazine, April 1968. Check out Tips for Tim!

CHOCOLATE MOUSSE RECIPE ROUND-UP

Falling in Love Chocolate Mousse Pie

Julia Child's Chocolate Mousse

Easy Creamy Chocolate Mousse

Chocolate Chocolate Mousse Trifle
 
White Chocolate Mint Mousse

Chocolate Mousse Pie with Pecan Crust

Sadie Kendall's Creme Fraiche Chocolate Mousse

Chocolate Tequila Mousse

Huckleberry Chocolate Mousse 

Irish Coffee Chocolate Mousse

Guinness Chocolate Mousse 

Olive Oil Chocolate Mousse

Low-Carb Chocolate Mousse 

South Seas Chocolate Mousse

NEWTREE Lavender Chocolate Mousse

PEEPS Chocolate Mousse in a Jar

Chocolate Mousse Jack O'Lantern

No Bake Chocolate Mousse Pie

Chocolate Mousse Trifle 

Avocado Chocolate Mousse: 2 Recipes

Double Layer Chocolate Pumpkin Mouse Pie

Want to know more about Mousse? Months of Edible Celebrations: recipes, history and more!  
 ***

Vintage Recipe and column from Boy's Life Magazine, April 1968. Tim's Tips!

CHOCOLATE AVOCADO MOUSSE: 2 Recipes for National Chocolate Mousse Day!

Today is National Chocolate Mousse Day. Well, actually there are two Chocolate Mousse Days during the year. That's o.k. because Chocolate Mousse is something to celebrate more than once. And, in honor of the day, I'm posting 2 'healthy' chocolate mousse recipes for Avocado Chocolate Mousse. It's really delicious and simple to make! You've had guacamole, and you've had avocado toast. Now try Chocolate Avocado Mousse! You're going to love it!

1. Chocolate Avocado Mousse
Recipe adapted from The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them

Ingredients
12 ounces good quality bittersweet chocolate, chopped
2 tsp ground cinnamon
1 tsp chili powder
1 large, ripe Haas avocado, pitted and peeled
3/4 cup light brown sugar
6 egg whites

Directions
Melt the chocolate with cinnamon and chili powder in double boiler over hot water and set aside. Purée avocado and brown sugar in food processor until smooth. With machine running, pour in  chocolate mixture. Using stand mixer or whisk, beat egg whites until they form soft peaks. Fold chocolate mixture into egg whites. Pour tmousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour, or covered overnight.

2.  Chocolate Avocado Mousse
Recipe adapted from Giada De Laurentiis

Ingredients
1/2 cup semisweet chocolate chips or chopped chocolate
4 very ripe avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1 Tbsp pure vanilla extract
1/4 teaspoon fine salt

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

HAPPY CHOCOLATE MOUSSE DAY!

Today is Chocolate Mousse Day! I've posted many Chocolate Mousse recipes, and they're all wonderful, but you can never have too many Chocolate Mousse recipes. This one is for Crème Fraîche Chocolate Mousse. It's fabulous--and so easy!

Last year at the San Francisco Fancy Food Show, I met Sadie Kendall of Kendall Farms. We had a delightful conversation. Sadie pioneered Crème Fraîche in the U.S., and I've been using it for years in baked goods, cream sauces, and lots of other recipes. 

"Sadie Kendall is one of the leaders of the revolution that continues to energize the American food industry. Before most of us had even heard of the delicious and versatile French preparation called crème fraîche, she was carefully adapting its production methods to the American dairy. Kendall Farms Crème Fraîche has become a classic. It is one of the few American versions that remains faithful to the French original, made from cultured cream without added enzymes or thickeners that compromise flavor and functionality. Kendall Farms Crème Fraîche is the benchmark for genuine American Crème Fraîche." - Harold McGee, author of On Food and Cooking and The Curious Cook.


THE HISTORY of Crème Fraîche from the Kendall Farms Website:

The Larousse Gastronomique defines crème fraîche as "cream to which a lactic bacteria starter has been added which thickens the cream and gives it a slightly sharp, but not sour flavor."

Crème Fraîche originated in the dairy-producing regions of France such as Normandy, Alsace, Franche-Comté and the northern Loire. Fresh milk was left to settle overnight at cool ambient temperature to allow the cream to rise to the top and then be collected for making butter. The naturally occurring lactose-fermenting bacteria worked overnight to thicken and acidify the cream.

In France today, crème fraîche exists in varying consistency from liquid to thick; the liquid version is barely fermented while the thicker product undergoes up to twenty hours of fermentation. The fat content may vary from product to product. All of the cream sold as crème fraîche is traditionally pasteurized as opposed to ultra high -temperature pasteurized.

Commercially produced crème fraîche in the US is far from consistent from brand to brand. Some manufacturers use cream from Jersey or Guernsey cows which lends a buttery, cheesey flavor to the créme fraîche due to the high content of diacetyl in the milk of those breeds. Many producers use a shorter, hotter fermentation period or bacterial starters that result in a one-dimensional flavor profile. Some manufacturers may even use thickeners.

Not Kendall Farms... it's a wonderful consistent product that I always have in the refrigerator for culinary emergencies, as well as perfect for sauces and baking--and this fabulous Chocolate Mousse.

SADIE KENDALL'S CRÈME FRAÎCHE CHOCOLATE MOUSSE

Ingredients
2 cups creme fraiche
4 Tbsp confectioner's sugar
2 Tbsp instant coffee
1 Tbsp hot water
4 oz unsweetened chocolate

Directions
Dissolve instant coffee in hot water.
Place chocolate and coffee solution in saucepan and melt chocolate on low heat (stir frequently).
Whip cold crème fraîche, adding sugar, 1 tablespoon at time, to taste. Whip until stiff. Taste for sweetness.
Add a few tablespoons of crème fraîche to chocolate to equalize their temperatures.
Add chocolate to crème fraîche.
Whip to blend in chocolate.
Refrigerate at least 1 hour before serving.

For more of Sadie Kendall's Creme Fraiche recipes, go HERE.

Chocolate Mousse Round-up & Vintage Recipe

Happy Mousse Day!  Be sure to scroll down for an easy recipe for Chocolate Mousse that appeared in  Boy's Life Magazine, April 1968. Love those Tips from Tim! Wonder where he is now?

CHOCOLATE MOUSSE ROUND-UP

Easy Creamy Chocolate Mousse
 
White Chocolate Mint Mousse for White Chocolate Day

Chocolate Tequila Mousse for National Tequila Day

Irish Coffee Chocolate Mousse for National Irish Coffee Day

South Seas Chocolate Mousse

Avocado Chocolate Mousse

Double Layer Chocolate Pumpkin Mouse Pie

Want to know more about Mousse? Months of Edible Celebrations: recipes, history and more!  
 ***

Vintage Recipe and column from Boy's Life Magazine, April 1968. Tim's Tips!

Avocado Chocolate Mousse & Chocolate Mousse Round-Up

Who wouldn't want to celebrate National Chocolate Mousse Day? Well that's what today is, so I've put together a ROUND-UP  below of some of a few Chocolate Mousse recipes I've posted. And in honor of the day, I'm posting a 'healthy' chocolate mousse recipe for Avocado Chocolate Mousse. It's really delicious and simple to make! 

Avocado Chocolate Mousse
From The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them

Ingredients
12 oz. good quality bittersweet chocolate, chopped
2 tsp ground cinnamon
1 tsp chili powder
1 large, ripe Hass avocado, pitted and peeled
3/4 cup light brown sugar
6 egg whites

Directions
Melt the chocolate with the cinnamon and chili powder in a double boiler over hot water and set aside. Purée the avocado and brown sugar in a food processor until smooth. With the machine running, pour in the chocolate mixture. Using a stand mixer or whisk, beat the egg whites until they form soft peaks. Fold the chocolate mixture into the egg whites. Pour the mousse into 6 small serving bowls or wineglasses and refrigerate for at least 1 hour, or covered overnight.

Chocolate Mousse Round-Up

Easy Creamy Chocolate Mousse
 
White Chocolate Mint Mousse for White Chocolate Day.

Chocolate Tequila Mousse for National Tequila Day

Irish Coffee Chocolate Mousse for National Irish Coffee Day

South Seas Chocolate Mousse

Want to know more about Mousse? Months of Edible Celebrations has a great post today with recipes and history and more!