Chocolate Avocado Mousse

Chocolate-Avocado Mousse

You will be amazed how this fruit can be transformed into a creamy, chocolaty mousse! Yes, an avocado is actually a fruit from an avocado tree. I read through so many recipes that it took a bit to figure out which chef inspired me here but I finally got it done. Some recipes have you grinding chia seeds to thicken the mousse but the avocado is already thick and creamy so I find that step unnecessary. Others have honey or a man-made “all natural” sweetener added in but I think the agave nectar is the best option.

This recipe is from Giada De Laurentis’ team except I change it up by adding a little more chocolate and by using Perugina “milk“ chocolate bars (Italian) or Ghirdelli milk chocolate chips instead of the Ghiradelli semi sweet chips.  This mousse is pretty rich so using the creamy milk chocolate bars lightens it up a bit and another reason being I wanted to get my two children to eat the mousse …they love the milk chocolate. Yes, that would be the kids who don’t eat anything green. I told you I would get them to eat something green sooner or later. I just left out the part that one of their favorite desserts, chocolate mousse, was made with avocado’s when serving it up to them…needless to say they LOVED it! They will thank me some day.

Make sure to watch my YouTube cooking show that goes with this recipe and don’t forget to SUBSCRIBE on my YouTube channel so that you can receive my latest cooking show releases!

Ingredients:  

• 4  VERY RIPE-California avocado’s (SOFT not TOO MUSHY because they get brown inside)
• 7 oz. Perugina milk chocolate bars chopped up ( 2- 3.5 oz bars)
• 1/2 cup unsweetened cocoa powder (Hershey)
• 1/2 cup agave nectar
• 1/3 cup almond milk
• 2 Tbsp pure vanilla extract
• 1/4 Tsp fine salt
• fresh raspberries and whipped cream for garnish-optional
• Fresh mint

Directions:

1. Chop up all the avocado’s and put them into the food processor.
2. In a small bowl melt the chocolate chips or chopped up chocolate bar in the microwave for 30 seconds x3 stirring at each interval…..WATCH so as not to BURN the chocolate (everyone’s microwave is a little different).
3. Add the melted chocolate, and the next 5 ingredients to the food processor and purée for 30 seconds, stop to scrape the sides, then purée for 1-2 minutes, stop to scrape the sides and purée for 10-20 seconds more.
4. Scoop out the avocado mousse into your favorite glasses or bowls.
5. The mousse will be slightly warm from the food processor so put the glasses or bowls into the refrigerator for 2 hours to chill before serving.
6. Garnish with whipped cream and raspberries…Yum!

TIP:  There is an easy way to get the pit out of a avocado which I have displayed in the pictures above.  After running the knife around the flesh of the avocado against the edges of the inside pit… put the knife down and twist the avocado halves and pull apart. Then stick the knife into the pit and do the same thing holding on to the knife with one hand and carefully twist the avocado pit and it will pop right out.  Then knock the pit off onto the board away from your hands.  This can be a little tricky the first time so I would advise that this would be for an adult to try.   Finally, Insert a large spoon and scoop the avocado along the edge of the avocado skin to remove avocado flesh.

TIP:  VERY IMPORTANT….it is wise to remove this end stem off the avocado because it would taste extremely bitter if it were to accidentally get into the mousse.

 

Fresh Shrimp & Chive Spring Rolls Recipe/VIDEO

Fresh Shrimp & Chive Spring Rolls Recipe/VIDEO

This fresh shrimp & chive spring roll recipe came about because I was craving Chinese dumplings from a restaurant called Dol Ho that I used to frequent in San Francisco, CA. I know fresh shrimp & chive spring rolls are more of a Vietnamese cuisine then Chinese but in texture and flavor they are very much alike. The creaminess of the sauteed vegetables and the flavors of the shrimp, cilantro, and chives are identical to that of the Chinese dumpling.

Dumplings are part of tradition and culture for the Chinese. They symbolize the new year, happiness & celebration, and family & wealth for the Chinese. Chinese dumplings were traditionally made on the eve of the festival where the whole family would come together and take part in making them. The family used to put a coin in one of them and the one to find it would likely have good fortune.

I’m happy to have found such a wonderful local restaurant where I could enjoy such culture and tradition. And now I’m sharing my fresh shrimp and chive spring roll recipe with you so you too can experience these lovely flavors. Dol Ho actually served up those shrimp and chive dumplings with a spicy black bean and soy sauce if you knew enough to ask for it. They did not come right out and offer this tasty accoutrement if you didn’t know about it…it was top secret! With my spring rolls I have a ginger-soy dipping sauce that is so easy to make you could do it blind folded. The flavors of the fresh ginger, slightly salty soy, a bit of sweet with the seasoned rice wine vinegar and a hint of nutty with the toasted sesame oil is a go to Asian dressing/dipping sauce you will want to keep in your cooking repertoire. Make sure to watch my YouTube cooking show that goes with this recipe and don’t forget to subscribe on my YouTube channel so that you can receive my latest cooking show releases!

   

   

   

   

 

   

   

   

   

 

INGREDIENTS – For The Ginger-Soy Dressing- Put all the following in a mixing bowl and whisk:

• 1/4 cup soy
• 1/4 cup seasoned rice wine vinegar
• 1/4 cup olive oil
• 1/4 cup toasted sesame oil
• 1/4 cup green onion finely sliced
• 1 tbsp fresh grated ginger
• 1 tbsp sugar
• Squeeze from 1/2 fresh lime
• 2 tsp toasted sesame seeds

INGREDIENTS – For The Shrimp & Chive Spring Rolls:

• 20 lg Shrimp (15/16 per lb.)
• 20 round or fan shaped rice papers
• 1/2 c. each carrots, celery, onion finely chopped
• 1 whole daikon radish -(Japanese radish) and 1 whole peeled carrot -BOTH ZESTED and set aside
• 1 bunch of fresh chive cut into 3/4″ pieces
• 1 c.  thinly slices green onion
• 1 c. coarsely chopped cilantro
• 1/4 c. fresh mint leaves
• 1 tsp salt
• 1/4 tsp pepper
• 2 tbsp white wine (Chardonnay or Sauvignon Blanc)

DIRECTIONS – For The Shrimp & Chive Spring Rolls:

1. Clean and devein shrimp
2. Fill a small pot with water and 1/2 tsp salt, bring to a boil
3. Add all of the shrimp to the pan & bring back to a simmer no longer than 2 minutes until opaque, REMOVE SHRIMP from heat IMMEDIATELY
4. Drain shrimp and put into an ice bath
5. Take shrimp out and pat dry with paper towels
6. Slice shrimp in half, set aside
7. Sauté finely chopped carrots, onions and celery til soft on medium heat for first 5 minutes, then turn down to med/low, add 1/2 tsp salt and cook for 5 minutes more
8. De-glaze veggies with 2 tbsp white wine or water and cover for the last 3 minutes
9. Remove from heat and cool sautéed vegetables, set aside
10. Put 1 1/2″ of luke warm water into a pie plate
11. Immerse 2 rice paper wrappers at a time into water filled pie plate to soften, about 10 seconds
12. Take out, place on cutting board and pat semi-dry just the tops to remove too much excess water
13. Arrange all of you stuffing items around board
14. Place 1 shrimp down on rice paper up 1″ from the bottom making sure orange sides go face down so you can see it thru the paper
15. Put a spoonful of the following ingredients next to shrimp: cooled & sautéed veggies, chives, green onion, cilantro/mint leaves
16. Fold in sides of wrap and then roll up from the bottom to form enclosed roll
17. Repeat with the other rice papers. filling each one with ingredients and then rolling up
18. Arrange on a platter as you go and lay down zested carrots and or daikon radish on the side
19. Sprinkle toasted sesame seeds on top of rolls and place small bowl of ginger-soy dipping sauce in the middle