Chocolate Mousse

chocolate mousseChocolate mousse is a classic recipe that makes a delicious end to a meal.

Creating a fructose friendly, gluten free and lactose free chocolate mousse that’s really delicious is easier than you think!

This recipe has been inspired by Rachelle LaCroix Mallik (MA, RD) who teaches a wonderful New York sugar detox cooking class at Gewürzhaus, Melbourne.

  • Makes: 6-8 serves
  • Preparation time: 10 minutes
  • Degree of difficulty: easy
  • Can be eaten immediately or refrigerated for use that day

Ingredients
3 medium sized very ripe avocados
4 tablespoons of dutch cocoa powder (can use cacao)
3 tablespoons of The Sugar Breakup Dextrose
1 teaspoon vanilla extract
1 cup frozen raspberries (can use fresh raspberries)

For decoration
Roughly chopped hazelnuts, walnuts, almonds for crunch
Fresh raspberries, strawberries
Fresh cream
85% dark chocolate* grated

What you will need
This recipe can be made in a food processor or blender. If you don’t have these you could use a stick hand blender.

Method

  1. Take the skin off the avocado and remove the seed. Place the avocado flesh into the blender.
  2. Place all other ingredients, cocoa powder, The Sugar Breakup Dextrose, vanilla extract & frozen raspberries in the blender
  3. Process all the ingredients until smooth
  4. Eat immediately or refrigerate until required that day
  5. Decorate as desired

Handy Hints
We’ve served our mousse with cream, strawberries, and walnuts (for crunch), and a sprinkle of 85% dark chocolate.

You could easily dollop out the mousse in cups (for the kids) or bring to the table in the large serving bowl with fruit on the side for everyone to help themselves.

How do I know if my avocado is ripe enough?
Hold the avocado in the palm of your hand. Give it a gentle squeeze, being careful not to press with your fingertips, as this can cause bruising.

A ripe avocado will be soft and yield to the gentle pressure, but not overly squishy. If too squishy it’s on its way to being bad.

If the avocado is still hard, then it is still under ripe and can take a few days to ripen at home out of the fridge.

*Hang on, doesn’t chocolate have fructose in it?
Yes it does but we’re using only a very small amount. As an example, 25g (say) of 85% dark chocolate contains 3.5g of sugar, which is 1.75g of fructose. So for 8 serves that is 0.2g of fructose per serve, a very small amount. But if even that amount is too much for you, you can just not use the grated chocolate at all.

Return back to the recipe.

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