5 Minute MOUSSE ~ Chocolate with Avocado

5 MINUTE GLUTEN-FREE MOUSSE
What a great way to Celebrate EARTH DAY!!!  Friday, April 22, 2016.
It is a special day that started in 1990 – brought awareness of pesticides used in our crops and focusing on a cleaner environment. Organic foods began its slow resurgence at this time.

Image provided by authoritynutrition,com

Image provided by authoritynutrition.com

AVOCADO
A friend of mine eats 1/2 of an avocado every day.  Mainly because she likes the creamy texture and taste. Instead of a salad or other ways to eat your avocado, how about dessert? This creamy high protein fruit goes well with cocoa in a smooth and luscious dessert. The good news is that this healthy avocado-chocolate mousse will not raise your blood sugar or cause that sugar crash of hypoglycemia, or encourage further food cravings. The perfect dessert!

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INGREDIENTS
1 ripe large avocado
1/4 cup raw cocoa powder
1/4 cup chocolate chips
1/4 cup coconut milk or almond milk
1 tablespoon stevia or other sweetener
1 tsp natural vanilla extract
1/2 teaspoon natural almond extract
1/8 teaspoon salt

INSTRUCTIONS
1.Place the chocolate chips in a  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.
2.Place the melted chocolate, avocado, cocoa powder, almond or coconut milk, sweetener,  vanilla,  and salt in a food processor.  Blend until smooth and creamy, scraping the side of the bowl as needed. Spoon into glasses or place in a pastry bag fitted with a star tip and pipe into glasses.  Refrigerate for at least 3 hours  (Can be prepared 1 day in advance or even frozen and defrosted at room temperature).

Ingredients For The Avocado ~ ORANGE ~ Chocolate Mousse

Ingredients For The Avocado ~ ORANGE ~ Chocolate Mousse

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AVOCADO ~ CHOCOLATE ORANGE MOUSSE
INGREDIENTS
2 small avocados
1/4-1/3 cup fresh squeezed orange juice
1 tablespoon grated orange rind
3-4 tablespoons cocoa powder
1/2 cup chocolate chips
1 tablespoon stevia or other sweetener
1/8 tsp salt

INSTRUCTIONS
1. Place the chocolate chips in a 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.
2. Place the melted chocolate, avocados, orange juice, grated orange rind, coca powder, sweetener, and salt in a food processor. Blend until smooth, scraping the side of the bowl as needed. Spoon into glasses or place in a pastry bag fitted with a star tip and pipe into glasses. Refrigerate for at least 3 hours. This is especially pretty if piped into a hollowed shell of half of an orange.  I would suggest not to freeze this one.

Avocado Chocolate Mousse! YUM!!!

Avocado Chocolate Mousse! YUM!!!

 

AVOCADO ~ CHOCOLATE MOUSSE WITH CARDAMOM
INGREDIENTS
1 ripe large avocado
1/4 cup raw coco powder
1/4 cup chocolate chips
1/4 cup coconut milk or almond milk
1 tablespoon stevia or other sweetener
1 tsp natural vanilla extract
1/2 teaspoon natural almond extract
1 tsp cardamom ground
1/8 teaspoon salt

INSTRUCTIONS
1. Place the chocolate chips in a 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.
2. Place the melted chocolate, avocado, cocoa powder, almond or coconut milk, sweetener, vanilla, cardamom, and salt in a food processor. Blend until smooth and creamy, scraping the side of the bowl as needed. Spoon into glasses or place in a pastry bag fitted with a star tip and pipe into glasses. Refrigerate for at least 3 hours (Can be prepared 1 day in advance or even frozen and defrosted at room temperature).
avocado-mousse2
starI  made all three of these mousse recipes and had a tasting with my friends. Diva Eva’s Taste Testers!  Although my preference was the  cardamom version, the  chocolate orange version got the most votes.  Orange is so good with chocolate!  I will be serving it tonight with my visitors from the States! They will be surprised with the added avocado!  Years ago, we used to serve the orange cups at Christmas dinners in Florida (the orange state) without the avocado.  I am so happy that I have found a new way to serve avocados for my friends. They know I am a health nut! Talking about nuts, you can grate the avocado nut. Use it like salt and pepper. read more www.dailymail.com .  Add a half grated avocado seed to your smoothy. Did you know Queen Elizabeth uses avocado oil.
HAT2FOOD TIP: Add toasted sliced almonds,  mixed berries (frozen or fresh) and  cocoa nibs. Top with yogurt + chia seeds or chia powder (grind some chia seed with a mortar and pestle and then sprinkle both chia seeds and powder on top of the dollop of plain yogurt). The sour yogurt will bring out the flavour of the sweet mousse. I have used lemon yogurt in a pinch! For peanut butter fans add a smidgen (to taste) in your mix. If you combine cardamom with orange works well too.

TRADITIONAL MOUSSE
Classic Chocolate Mousse is laden with heavy cream, eggs, egg whites and espresso coffee. However,  you could add some instant coffee or espresso (to taste) to your A/C Mousse.
VARIATION
Edible clover is good for St. Paddy’s day celebration! The clover would be lost on the dark, delicate dessert we just made. I would add a dollop of yogurt on the mousse. Then, sprinkle the edible clover in top of the yogurt for good colour.  Here is another version. The St. Paddy’s Day Mousse from my friend at slendereats.blogspot.ca This recipe uses 6 egg whites giving a light fluffy texture to the avocado. Adding peppermint extract is a nice touch. The chocolate bottom has one tablespoon of instant coffee. It looks so pretty!

Add Fresh Mint and Top with Edible Clover.

Add Fresh Mint and Top with Edible Clover.

Clafoutis: rhymes with sugar-free (back story)

all-recipes3 Clafoutis originated in the Limousin area of France.  This is the area where Limoges porcelain is made. This dessert dates from at least the mid 1800’s.  The word comes from the French verb “clafir”, meaning “to fill”.  You are filling up the batter with cherries in this case. Clafoutis rhymes with sugar-free and that is what this version is and gluten free as well.

. . . . . . . .a NO Sugar, NO Gluten and NO Guilt Dessert.

cherry_clafoutisThe classic clafoutis is basically a crust less pie with cherries. When classified as a flan by the rest of France, Limousin objected and the term was removed.  The classic version had cherries with stones and they claimed the flavour was enhanced imparting an almond flavour. They believed if the cherries were pitted, the dish would be too watery.  Talk about a choking hazard!  We have also stopped eating wild chicken while spitting out the buckshot. Today cherry clafoutis is made with pitted cherries. Cherry pits have amygdalin, found in almond extract. To substitute the almond flavour from the cherry pits,  I added ground almond in the batter.

QUICK TO MAKE:  This is a simple batter of eggs, flour, milk and sugar poured over the cherries and baked in an oven causing the mixture to puff up and brown.  Prep time: 15 minutes; Cook time: 40 minutes.  I have made this so often because my friends enjoy this dessert. One reason is that it is a very light dessert after dinner.  When I substituted plums for cherries, it was a real coup. My friends asked me to come early to their dinner party  -the following week, to make the “plum” clafoutis dessert again.  It was that good! ( Baked plums are slightly sweeter than raw plums ). I prefer baked plums. This is the best dessert I can think of that is truly healthy.  Later,  I added cranberries to the mix. The ground almonds is the key flavour that makes this dessert a winner – see  recipe.
VARIATIONS: The cherries were later substituted with other ingredients  such as plums, apples, apricots pears, peaches raspberries , bananas, prunes, figs, and savory items like cherry tomatoes, mozzarella cheese and prosciutto, bacon and cheese, cheese and potato, ham, etc. If another item instead of cherries are used, then you can no longer term the dish a clafoutis. It is correctly termed Flognardes (flan-like batter).

IMG_0708SINGLE SERVINGS: This recipe is very easy to make and you can cut the recipe in half to make just 2 or 3 servings. Or,  you may use ramekins, or any small baking dishes for single serving baking.  Otherwise,  Clafoutis is classically made in a flan type pan. You may scoop or slice the dessert onto your plate.  I prefer to use  a ring mold. It is very easy to remove the ring  and have a fool-proof presentation at the table for this light, tasty dessert.

THE EYE DOES HALF THE EATING.  Presentation is not everything but it is pretty powerful.  Have you ever had the experience where someone told you that something tasted good but it really didn’t?  It only looked good.  We’ve all been there.  If it looks good – it is certain that you are anticipating a good meal. The first bite is the tell all. When you taste this one you will see what I mean.  It’s fool proof.  EASY TO MAKE!

HAT2TIPS:   You absolutely need  to put parchment on the bottom of the ring mold so the batter won’t run out.  Place the ring mold on a metal sheet covered in aluminum foil for easy clean up of any possible run off. You coat the mold with butter and sweetener for ease of removal, presentation and decoration.

HEALTHY BENEFITS: The almonds, eggs and milk make this a healthy dessert that won’t give you that heavy feeling in your gut after a meal.  It doesn’t cause all the enzymes in your digestive tract to do battle and make you feel like you have a big nap.  This dessert supports our mission at Simply Splendid Food  for  healthy and tasty meals!

Food that people love and super healthy at the same time