This is going to be my first proper post for Valentines! I have actually never given much heed to uploading posts especially for Valentines. My previous two posts for Valentines were dedicated to my dad and my late mother. Parents are perhaps the only people in the world who will love you unconditionally and that is why my previous posts were dedicated to them. Those posts were not about any fancy dish but simple recipes that were full of nostalgia. However, this time around it is courtesy Better Homes and Gardens Indian magazine that I got to posting this mousse for Valentines. The magazine had invited entries for celebrating their 10th anniversary and I grabbed the opportunity to send this as an entry vying for the top six best recipe to be featured. So here I am sharing this sinfully delicious mousse that gets ready in minutes (minus the chilling time) and is guilt free…well nearly.
The best thing about this decadent dessert is that it can be prepped a day or two ahead of when you intend to serve it. Rather I suggest that you let it sit over night for the flavours to integrate and infuse well. I spiked it with Grand Marnier and added cacao nibs for some texture and added taste. It is a heavently treat especially for chocolate lovers. Avocado added a beautiful smooth velvety texture and nutella added richness with cocoa powder keeping that richness under check. And I decided to serve this mousse not in jar or plate but in cones making it chic to serve. Without more words, I will take you to the recipe.
250 grams Avocado flesh (the avocado should be firm but ripe)
4 tbsp Nutella
1 tbsp Grand Marnier
3 tbsp Cocoa Powder
2 tbsp Cacao Nibs
2 tbsp Powdered Sugar (Icing Sugar)
In a blender or food processor, blitz together all ingredients except cacao nibs till it attains a smooth consistency.
Decant the contents in a glass bowl and fold in one and a half table spoon of cacao nibs. Retain half a tablespoon to sprinkle while serving.
You can now spoon the mousse individual glasses or bowls in which you intend to serve it. Or you can chill it in a bowl and scoop it and serve it in ice cream cones like I did.
Sprinkle cacao nibs before serving.
Note: I suggest you first add only 1 tbsp of sugar and check for sweetness. Only if you feel the need to add more, then go ahead 1 more table spoon.
Note: You can swap Grand Marnier with milk. and add a teaspoon or two of vanilla extract.
Note: Ensure that the avocado is not over ripe else the texture will be loose.
Note: Taste and adjust the amount of sweetness or bitterness that you would like to have.
Note: I had used Hershey’s extra dark cocoa powder hence there might be some difference in the color of the mousse if you try it with regular cocoa powder.
Serves: 4 (approximately 4 medium scoops)
Thanks for visiting. See you soon again with another exciting recipe.
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This recipe had originally appeared in Better Homes and Gardens Magazine for their 10th Anniversary Issue in 2017.