Guiltless Chocolate Mousse
I saw this on the show, The Ambush Cook on OWN. I loved it so much! Recipe courtesy of Kristina Kuzmic
I saw this on the show, The Ambush Cook on OWN. I loved it so much! Recipe courtesy of Kristina Kuzmic
- Carbohydrate 197.9022 g
- Cholesterol 0 mg
- Fat 63.4132 g
- Fiber 31.2474992891774 g
- Protein 15.76465 g
- Saturated Fat 11.20876 g
- Serving Size 1 1 Serving (599g)
- Sodium 596.01 mg
- Sugar 166.654700710823 g
- Trans Fat 3.90046000000001 g
- Calories 1347 calories
Step-by-step
- Place avocados, honey, and cocoa in a blender and puree until fully incorporated.
- Mix in the cinnamon.
- Refrigerate for about an hour.
- Serve chilled.
Equipment Demands
The ingredient list hides the mechanical strain placed upon your kitchen tools when combining dense fats with sticky liquids. Standard immersion blenders often fail here because the thick puree creates air pockets around the blades, leaving unblended chunks of fruit behind. A high-powered countertop blender with a tamper attachment is necessary to force the ingredients down into the vortex. Process the mixture on high speed for a full 60 seconds to break down the cellular walls of the produce completely.
The Emulsification Technique
Achieving a smooth mouthfeel depends entirely on thorough homogenization during the initial processing phase. If the fats and sugars separate before chilling, the final texture turns grainy and greasy rather than silky. Scrape down the jar walls halfway through blending to ensure no pockets of dry powder remain trapped near the blades. Incorporate the cinnamon during this high-speed phase so the spice disperses evenly throughout the dense matrix.
Chilling and Storage Parameters
Temperature control dictates the final firmness of the dessert once processing finishes. Transfer the smooth puree into an airtight container and refrigerate for at least 60 minutes to let the fats solidify properly. Consume this preparation within 24 hours of mixing, because prolonged exposure to air causes oxidation that darkens the surface and alters the flavor profile. Keep the container sealed tightly near the back of the refrigerator where temperatures remain stable at 38 degrees Fahrenheit.
