Okay, let's bake up some deliciousness!
Get ready, my friend, because today we're diving headfirst into the wonderful world of gluten-free desserts, and trust me, it's a world that's every bit as decadent and satisfying as any dessert out there.
Now, I know what you might be thinking: "Gluten-free? Does that mean cardboard-y and dry?" Absolutely not! We're not about sad, flavorless desserts here. We're about rich, gooey, melt-in-your-mouth goodness that just so happens to be free of gluten. You might even fool some gluten-loving friends, I've seen it happen!
I remember the early days of my gluten-free journey; I was terrified of baking. So many flops, so many dense cakes that could double as space rocks. But after years of experimenting (and a few kitchen disasters), I've learned the tips and tricks to making outstanding gluten-free treats. And today, I'm thrilled to share one of my absolute favorites with you: a truly decadent Dark Chocolate Avocado Mousse. Yes, you read that right, avocado! Don't knock it until you've tried it – it's the secret to the silkiest, richest mousse imaginable!
Decadent Dark Chocolate Avocado Mousse (Shhh... It's a Secret!)
This recipe is surprisingly simple, incredibly indulgent, and, dare I say, even kind of good for you! Ok, maybe that's stretching it, but hey, there's a healthy fat in there, which is a win in my book.
Decadent Dark Chocolate Avocado Mousse
Prep Time: 10 minutes
Cook Time: 5 minutes (to melt chocolate)
Chill Time: 2 hours
Yields: About 4 servings
Ingredients:
- 2 ripe avocados, peeled and pitted
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated or caster sugar
- 1/4 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 6 ounces dark chocolate, melted
- Optional toppings: fresh raspberries, chocolate shavings, toasted nuts
Instructions:
- Blend avocados in a food processor until smooth.
- Add cocoa powder, sugar, sea salt, and blend again.
- Add almond milk and vanilla.
- Melt dark chocolate and let slightly cool.
- Slowly pour melted chocolate into the food processor while blending on low. Blend until smooth and creamy.
- Pour into serving dishes and chill in the fridge for 2 hours.
- Garnish and serve!
Tips & Tricks for the Perfect Mousse
- Double Boiler Magic: Melting chocolate can be tricky! If you don't trust the microwave, try a double boiler method. Simply place a heatproof bowl over a pot of simmering water (making sure the bowl doesn't touch the water) and melt the chocolate that way. It's a gentler approach and less likely to burn.
- Sweetness Control: Feel free to adjust the sugar depending on your preference. You can also swap it out for honey or maple syrup, but be aware that this might slightly alter the texture.
- Spice it Up: For an extra layer of flavour, add a pinch of cinnamon or a 1/4 teaspoon of chili powder along with the cocoa. The slight warmth can really enhance the richness of the chocolate.
- Make it ahead: This mousse is fantastic to make a day (or even two!) ahead of time. It actually gives it more time to chill out and let the flavours meld together.
- Nut-Free: This recipe is great if you have other allergies. Make it nut-free by using soy milk or oat milk for your chosen milk alternative.
Product Recommendations
If you're looking to elevate your baking game, I highly recommend a good quality food processor. This powerful food processor is an absolute workhorse and handles this recipe with ease, but a high speed blender will also work perfectly. For melting your chocolate, this microwave-safe glass bowl is clutch because you can use it both to melt, and to combine ingredients. And remember, good quality cocoa will elevate this dessert - I swear by this intense cocoa powder.
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