The very first thing that strikes you when you first taste this chocolate mousse is how exquisite it is. At the same time knowing that it’s also downright healthy only helps to enjoy it even more while you eat it.
- Research has shown that chocolate can help lower blood pressure, increase well-being and protect against diabetes. Chocolate is one of the foods with the highest percentage of antioxidants.
- Avocados are regarded as a so-called superfood and contains a variety of nutrients (many of the B vitamins and magnesium, among others) and is good for the blood, blood pressure, skin and hair.
- If you choose to use honey as sweetening you charge the mousse with additional nutritious goods. Honey (unheated as in this dessert) contains lactic acid bacteria, vitamins, minerals and antioxidants and may has an anti-inflammatory effect.
- 1 whole ripe avocado
- 100 g of chocolate
- 100 ml coconut milk-extra creamy or from the top layers of a regular cans of coconut milk.
- 3 tbsp agavesirap or 4 tbsp honey
- 2 egg whites (for egg free version: double the amount of coconut cream or avocado)
- 1 pinch of salt
- Melt the chocolate and coconut milk in a hot water bath. Stir until smooth. Then allow to cool slightly.
- Use a food processor to mix the avocado with sweetening.
- Add the chocolate mixture to the food processor while blending a little at a time and mix well so that the batter is completely smooth.
- Beat the egg whites with the salt until stiff. If you want a light and fluffy mousse, use 3 egg whites instead of 2!
- Carefully fold the egg whites into the chocolate mixture a little at a time. Stir just briefly to a smooth fluffy mousse.
- Either spoon the mousse into serving glasses and put them the fridge or cool the whole batch in the mixingbowl.
- In serving glasses the mousse solidifies in a little over an hour in the fridge.
In my opinion the chocolate mousse is best served plain or with a litte coconut cream but you can also decorate with raspberry, passion fruit, mango, strawberries or blueberries.