No Hassle Chocolate Avocado Mousse

A community recipe by RedComm1

Not tested or verified by Nigella.com

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Introduction

This easy, dreamy chocolate avocado mousse is made with dark chocolate, mashed Peruvian Hass avocado, cream, whisked egg whites and caster sugar, finished off with sliced avocado, chopped pistachio nuts and grated chocolate.

Ingredients

Serves: 6

Metric Cups

150 grams dark chocolate (70% cocoa solids and broken into pieces)
300 double cream
1 large Peruvian hass avocado (halved, pitted and peeled)
2 medium egg whites
2 tablespoons caster sugar
pistachios (chopped, to decorate)
chocolate (grated, to decorate)

5⅓ bittersweet chocolate (70% cocoa solids and broken into pieces)
11 heavy cream
1 large Peruvian hass avocado (halved, pitted and peeled)
2 medium egg whites
2 tablespoons superfine sugar
pistachios (chopped, to decorate)
chocolate (grated, to decorate)

Method

No Hassle Chocolate Avocado Mousse is a community recipe submitted by RedComm1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the chocolate into a large mixing bowl. Heat the cream in a saucepan until almost boiling, then pour it over the chocolate. Leave to stand for 5 minutes without stirring

Stir the chocolate and cream mixture until smooth. Cool for 5 more minutes. Meanwhile, set aside a small amount of avocado for decoration, then puree the rest using a hand-held stick blender, or mash well with a fork until smooth. Stir it through the cooled chocolate mixture. Wrap and chill the reserved avocado.

Put the egg whites into a large mixing bowl. Make sure it’s super-clean, as traces of grease would prevent the egg whites from whisking (as would egg yolk). Whisk to soft peaks using a hand-held electric mixer, then add the caster sugar and whisk for a few more seconds until glossy.

Fold about a quarter of the egg whites into the chocolate mixture with a large metal spoon to loosen it, then fold in the remainder. Share between 6 serving glasses and chill until ready to serve.

Remove from the fridge 15 minutes before eating, so that it’s not too cold. Decorate with thin slices of the reserved avocado, chopped pistachio nuts and grated chocolate

Put the chocolate into a large mixing bowl. Heat the cream in a saucepan until almost boiling, then pour it over the chocolate. Leave to stand for 5 minutes without stirring

Put the egg whites into a large mixing bowl. Make sure it’s super-clean, as traces of grease would prevent the egg whites from whisking (as would egg yolk). Whisk to soft peaks using a hand-held electric mixer, then add the superfine sugar and whisk for a few more seconds until glossy.

Fold about a quarter of the egg whites into the chocolate mixture with a large metal spoon to loosen it, then fold in the remainder. Share between 6 serving glasses and chill until ready to serve.

Remove from the fridge 15 minutes before eating, so that it’s not too cold. Decorate with thin slices of the reserved avocado, chopped pistachio nuts and grated chocolate