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Chocolate Avocado Coconut Mousse

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Chocolate, who can’t resist chocolate specially at this time of the year?…Dreaming of luscious chocolate desserts, this Chocolate Avocado Coconut Mousse recipe it’s the ticket for a simple crowd pleaser dessert. You would not believe how free of everything this mousse is. It should be called “Chocolate Freedom”. The truth is, If you want to make a dessert suited for all guests, taste good for all palates, and diverse diets you are at the right place.

For me, Chocolate Mousse is the perfect ending dessert for a dinner party. You can prepare it ahead, its no fuss, looks gorgeous, and suits all crowds. This recipe, especially suits guests with diverse diets: dairy-free, gluten-free,  sugar-free, nut-free, grain-free, egg-free, all free diet situations. I feel people with food sensitivities are often neglected, or end up with fruit as a dessert, why not go the extra mile? On the other hand for the cooks at home its always a little stressful to think or trying to cook or bake with un-familiar ingredients, well I got you covered, this recipe is also easy on the Cook. Simple ingredients, a few simple steps and your guests will appreciate you going the extra mile. Its is always nice to make the effort to make a happy ending dessert for everyone especially during the holiday season.

Read the recipe very carefully, and please, do not make faces; yes I can see you from here frowning about avocado and chocolate. I was one of those people as well. Now I’m converted. To be honest, once you try this combination I know you’ll be converted too. Let’s talk a little about it.

Avocado is a natural source of creaminess and good oils in combination with the coconut cream and the chocolate gives this dessert all the lusciousness by mimicking the texture that cream, butter, and eggs give to a more traditional mousse recipe.

Avocados only mission in this recipe is to give a light body and creamy texture to the mousse. It imparts no discernible flavor. Next ingredient: the coconut cream, which adds that velvety silky soft texture that is characteristic of any mousse. And of course the main ingredient: Chocolate. Almost all the success on this recipe will depend on the chocolate quality you choose. That is what shines: Dark, rich, chocolate. Be splendid and generous when buying your chocolate, choose at least a good 70% cacao bittersweet chocolate. I have some suggestions for you at the end of the recipe.

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In other recipes you could place almost all recipe ingredients into a food processor and be done but I went ahead and added just a few steps that make this recipe dreamy.  Like, sieving the avocado to make it creamier and remove any fibrous treads. Also by folding some whipped coconut cream at the end, which for me makes a huge difference, giving this mousse a cloudy silky texture.

And last but not least, another great “free” quality about his mousse, is that I used Svetia. Svetia it’s a Natural sweetener made with the Stevia plant. An all natural sweetener. A little of this powerful Svetia Sweetener goes a long way, I like my mousse lightly sweetened and using this calorie free sweetener completes the dreamy dessert, for those guest with sugar sensitivity.

If you are ready to try something new this season, and make your special guests happy! Give this Chocolate Avocado Mousse a chance and surprise all your guests, by revealing the ingredient at the end of the dinner. I bet you they would not even believe that an avocado was incorporated. And on the other side of the table your vegan, dairy free, gluten-free and sugar-free guests will be really happy and gratefully ask for the recipe.
Enjoy
Happy Holidays!

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Chocolate Avocado Coconut Mousse

Serves 4- 8 servings depending on scoop size.

10 oz fresh ripe Avocado Hass flesh*
1 can coconut cream unsweetened,** I used Chaokoh Thailand brand
2 teaspoons Walnut oil or coconut oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch kosher salt
2 Svetia sweetener envelopes or 2 tablespoon of any other alternative sugar option like coconut sugar, date sugar, or maple syrup.

8 oz of at least 70% Cacao Bittersweet chocolate bar, roughly chopped, melted and slightly cooled. I used Green and Blacks Organic Dark Chocolate.***

1 can coconut cream to make whipped coconut cream

3-4 Sugar free-gluten free Candy Canes to crush and garnish.
You can use fresh berries to garnish, cacao nibs, toasted coconut or toasted nuts in case of no nut allergies.

Important Notes:

*Since avocados differ in size and amount of flesh depending on avocado types, please weigh the avocado flesh, and make sure you buy avocado Hass which are the most creamy and less fibrous.

**When buying coconut cream, I prefer any brand from Thailand, whole foods or Traders Joe’s, because they have the best richness and creaminess. check and read the labels.

***Other vegan bars:Theo 82%, Madecasse 80%, Scharffen Berger 82%
I found an article on line about Green and Blacks Organic Dark Chocolate label in which I read that it does not have any milk powder or solids on the formula, but it is made adjacent to a facility that makes milk chocolate. So by regulation, they had to specify that on the label.

Preparation Method:

1. Cut avocados in half, remove pits, and place flesh on a scale, you need 10oz of avocado flesh. Then on a bowl and holding a fine sieve, mashed the fresh avocado fresh through the sieve until smooth.
2. With a hand blender or on a food processor add the sieved avocado, and purée until smooth and frothy. You should have a silky and lump free avocado purée.
3. To this avocado pure add 1 can of unsweetened cream of coconut, salt, cinnamon, walnut oil and vanilla. Whip until smooth, frothy, and pale green using a hand mixer. Set aside.

Chocolate-Avodado-Coconut-Mousse_sieve,puree,-sweeten-and-puree 4. Melt all the chocolate on a double boiler until warm and smooth. Set aside to cool down.
5. Once chocolate has cooled down a little, add melted chocolate to the avocado coconut mixture. Mix well until smooth and room temp. Cover with plastic wrap and refrigerate for at least 45 minutes to an hour, or until firm to the touch. It should feel like cold frosting on a cake.
6. Meantime, place the second can of coconut cream on the freezer for at least 30-45 minutes. Make sure the can is standing up. After 45 minutes, Open the can carefully and by now the coconut solids have separated. The coconut fat will rise to the top, leaving the coconut water on the bottom. With a spoon collect all coconut fat and place on a small bowl. Save the coconut water for another preparation, or discard.
7. If coconut solids are to frozen wait until they are soft and cold enough to whip them. When ready to whip Add some Stevia or any other sweetener of your preference and using a hand mixer whip until soft picks form. Reserve some of this Whipped Coconut Cream to garnish.
8. Remove Chocolate mixture from the refrigerator. Whip mixture with hand mixer until smooth and fluffy. Using a spatula, gently fold in the coconut whipped cream into chocolate mixture using up and down folding movements until all the whipped coconut cream is incorporated, and the mousse looks light and fluffy.

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9. Chill some glasses, and using an ice cream scooper, scoop one or two servings on each glass or ramekins. Keep mousse refrigerated until time to serve.
When time to serve, add a dollop of whipped cream and garnish with crushed sugar-free candy canes. Enjoy!

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This post was sponsored by SVETIA.US
The opinions are completely my own based on my experience.*

Thank you SVETIA! for providing the product and sponsorship.

Music Pairing: Love Actually- Christmas its all Around Us.

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Chocolate Coconut Pecan Susuwataris

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Susuwataris are my favorite creatures from the Japanese film creator, producer, screenwriter, animator, author, and Magna artist Hayao Miyasaki. He is one of my favorite people in the world (area); his imagination, and ability to create amazing stories from common daily situations always amazes me.  If you have not seen his movies please do yourself a favor and watch them all. To name a few of my favorite movies from Hayao Miyasaki-Studio Ghilbli: Castle in the sky, My Neighbor Totoro, Poco Rosso, Spirited away, Howl’s Moving Castle, Ponyo, Princess Mononoke, to name a few.

Now, what are Black soots, Dust bunnies aka Susuwataris? In the first movie, Spirited Away, they appeared as lil workers in a boiler room. They have arms, legs and inquisitive eyes. They make a squeaky murmuring sounds when excited, and dissolve into powder (soot) if crushed. They are the cleansers of evil spirits.

They also appeared in the movie My Neighbor Totoro playing the role of dust balls in an abandoned house, where the main characters were moving. Susuwataris in this movie are mainly an optical illusion caused by moving quickly from light into darkness. Like the same effect at night when you turn the lights on your bedroom to go to sleep, if you quickly look into the corners, you might me able to see them. Despite their appearance, Susuwataris are good creatures in the movie, mainly they make sure that the family that is moving into the new house is composed of good people. And everybody knows that good people makes their own candy for Halloween… heheheSusuwataris_Yes,-more-please!

I must warn you, if you decide to watch any of Hayao Miyasaki movies you will get addicted to them, just like you will with these Chocolate Coconut Pecan balls. These lil chocolate creatures are not only cute, they taste ridiculously good. Collect a very few ingredients and you will be in homemade candy making land for this Halloween, or any chocolatey weekend. Making these creatures is as easy as 1-2-3; mix dry ingredients in a bowl along with the infamous “Dulce de leche” or Cajeta. Wet your hands and press some of this mixture into small balls, cover in melted dark chocolate, toss into dark chocolate vermicelli sprinkles, add a pair of crazy white chocolate eyeballs…Refrigerate… Bite. Eat. Repeat. What is not to like?

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Here is what you need to make them:

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Scribbles Garabatos Cookies

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At less than 10 days until Christmas there are too many cookies and so little time! This year I decided to go with just ONE cookie, yes believe it or not just one… Ahem.. let me re phrase that…because there is no way I can eat just one of these buttery and nutty lil cookie sandwiches. I mean one type of cookie, and I chose my favorite ones Garabatos, which translates to: scribbles. The name of these Scribbles Garabatos Cookies comes from the freedom and delightful abandon in which the chocolate is drizzled all over these buttery cookies.  This cookies are very popular and loved in Mexico.

These crisp cookies with a soft crumb like a shortbread are filled with raspberry jam, chocolate ganache or hazelnut spread. A fine scribbling drizzle of dark chocolate, makes these little cookies not only delicious, and appealing, but equally easy to make. Dough is made in a flash in the food processor, chilled for 30 minutes, then rolled, cut, and baked 8-10 minutes. When you bake these cookies a butter cloud hugs you with love and Christmas feelings.

If you want to enjoy and make a simple and delicious effortless buttery cookie, start scribbling, this is the perfect last-minute letter to Santa! Ho, ho, ho!

Scribbles-Cookies-Mexican-Garabatos_Ingredients

For the recipe you will need…

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Mexican Hot Chocolate

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“If there’s no chocolate in Heaven, I’m not going.”
― Jane Seabrook

 

Chocolate must be, with out a doubt, one of the best gifts from Mexico to the world: Xocolat, Kakawa, Chocolate. Mayan and Aztec gods “seed of love and generosity”, manifested in a cacao bean, which they transformed into a beverage known as xocolatl meaning “bitter water”. Modern drinking chocolate is the result of the 17th century European addition of milk and sugar.

One of my favorite guilty pleasures is a cup of Mexican hot chocolate. It lifts my spirit, brings happiness, joy, comfort, warmth, peace, and a great sensation of fulfillment. Love in a cup Mexican hot cocoa also features amazing warm cinnamon notes, vanilla, and frothed milk.

I have fond memories of my Grandma preparing a cup of frothy hot cocoa as dinner. It was almost like an adrenalin shot when we could hear her in the kitchen frothing the milk with her molinillo, the arousing aroma of chocolate, cinnamon and vanilla coming out of the kitchen was heavenly. What is the molinillo?…it  is a wood handled tool that is used to froth and dissolve the chocolate into warm milk. By spinning the long handle between two hands, air is churned into the liquid turning it into a light cloud of goodness. My Grandma definitely knew how to use her molinillo. Her hot chocolate was like sipping a light cloud.

The following recipe is a delicious Mexican Hot Chocolate which provides an exciting experience much different from the little packets to which you add water. In my opinion, this preparation is well worth the extra time and a few ingredients added to your shopping list.
In this recipe I made the addition of chile ancho powder and a hint of pasilla negro, which tickle and warm the throat and enhance the chocolate flavor. I know you will love the recipe. Serve it at your next get-together on a chilly day and watch faces light up with surprise and satisfaction.

Keep warm and enjoy the weather!

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Mexican-Hot-chocolate_ingredients

Mexican Hot Chocolate

Makes 2 generous large mugs, serves two yetis.

2 cups of whole milk
1 cup almond milk
2 chocolate tablets Taza Chocolate brand Chocolate Mexicano 70% Cacao Puro*
½ teaspoon vanilla bean paste or Mexican vanilla extract
1-2 teaspoon ancho powder. Start with one, taste and decide if you need the second one.
2 generous pinches of pasilla negro powder, cayenne or one dry chile de arbol
1 stick of mexican cinnamon
Agave nectar, turbinado sugar or piloncillo to your taste. This is totally up to you, I like mine barely sweet, some people like it sweet, or extra sweet. I would say start with 2 tablespoons and move from there up to your desire sweetness. 

1 wood molinillo or blender.
1 tall pot will work best.

Why Mexican Vanilla and Cinnamon?
Everything that grows together, for me it translates in flavors that belong together. Vanilla comes from an orchid endemic from Veracruz, Mexico and the Mexican cinnamon flavor is delicate and extremely fragrant , if you can get this two your hot cocoa will taste divine!.

Vegan or Lactose intolerance substitutions: Soy milk and Almond Milk/ Rice milk and Almond Milk 
Nut allergies?: Soy milk and coconut / Rice milk and Coconut

Preparation:

1. Place all the ingredients into a tall pot, over medium low heat. With a wood spoon stir until the chocolate tablet becomes a soft paste and the heat starts dissolving the chocolate.
2. Increase the heat to medium and watch the pot at all times. (Believe me the worst spillages on the stove are from milk it can haven in a franc of a second, so watch out!)
3. As soon as you start seen bubbles on the edge of the milk, and the color of the milk has change, star frothing the chocolate with the molinillo.
Place both hands and star swirling around, making sure the molinillo is half into the milk and half out to incorporate as much air as possible into the milk. Once you see a thick layer of chocolate foam , it’s time to serve the chocolate. I usually poor it from high to achieve even more foam. At this point everything goes, sprinkle  some cinnamon and extra cayenne powder or spike it up with some mezcal, rum, hazelnut liquor, coffee liquor…Keep warm!
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Lets talk about chocolate:


Other Mexican chocolate brands that I find extremely good, and they all can be purchased online:
Moctezuma, this chocolate comes from Michoacan, Mexico, it has an intense chocolate flavor, notes of cinnamon and vanilla.
Mayordomo, this legendary chocolate paste is from Oaxaca, and part of a production is still made by hand, absolutely divine.
Rancho Gordo, this chocolate comes from Guerrero, Mexico, its stone ground 70% cacao and its sweetened with piloncillo! amazing, be aware it goes fast on line, but if you are on their website, check for their beans, and multiple other goodies, you can scape!
La taza, hecho en Mexico, I like its strong but balanced flavor, and their varieties. Try other flavors like clove, rose petals, anis (my favorite!), canela, almendras.. etc..
This is a list of my favorite choices, for Mexican chocolate.

Great Chocolate Sources:

Taza CacaoXocolatlMayordomo ClasicoStone Ground Chocolate from Guerrero Mexico,

Chocolate Abuelita:
This is the most common used chocolate tablets for hot cocoa in Mexico. Unfortunately and to my surprise last time I prepared some, the flavor was not the same as it used to. I had to use almost double the amount to give the punch of chocolate and cinnamon flavor that was so characteristic of Abuelita brand…

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Music Pairing: Naufragar – Ana Ferper/Constantini

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