Rich and silky, the avocado goes unnoticed by tasters while still providing heart-healthy nutrients. No one in our family had any idea the mousse was dairy free, and this version has now become our "go-to" mousse.
6 oz. dark chocolate, chopped
2 egg yolks
2 Tbs avocado oil
1 avocado, peeled and mashed
2 Tbs warm water
pinch salt
2 egg whites
1/2 tsp cream of tarter
scant 1/4 cup super fine sugar***
Chocolate curls to garnish (optional)
While chocolate is melting, place the egg yolks, avocado, avocado oil, warm water and salt into a blender or small food processor and process until smooth. Pour the avocado mixture into a medium bowl and add the melted chocolate. Whisk well, until smooth and completely incorporated.
In a separate medium sized clean bowl, use an electric mixer to beat the egg whites and cream of tarter until frothy. With the beaters on, slowly add the sugar ** and continue beating until the egg whites form soft peaks.
Add about 1/3 of the egg whites to the chocolate mixture, folding until no white streaks remain. Gently fold the remaining egg whites into the chocolate mixture, folding again until well incorporate with no white streaks remaining.
Spoon the mousse into custard cups, dividing evenly. Refrigerate until well chilled (at least 3 hours, or better yet overnight.)
Before serving, sprinkle with chocolate curls or shavings.
Liv Life Note: This recipe is made with raw eggs. The USDA does not recommend eating raw eggs due to an increased risk of Salmonella, if you have health concerns, you may wish to avoid foods made with raw eggs. See info at the Egg Safety Center for more information.
**Liv Life Note 2: If you don't have super fine sugar, simply whiz granulated sugar in your food processor for a few pulses.
*** Life Note 3: If you prefer a sweeter dessert, add a full 1/4 cup of sugar.
