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Month: February 2023

Avocado Chocolate Mousse

Posted on by John Reynolds

avocado chocolate mousse with mint garnish

Mousse de Abacate com Cacau 

Avocados have emerged in recent history as a kind of superfood, and for good reason. They are rich in healthy fats, have zero cholesterol, and are chock full of vitamins and minerals. They also have the lowest sugar content of any fruit. This is likely the reason why most Americans tend to favor avocados in savory dishes rather than desserts. Guacamole is, perhaps, the most famous iteration. But Brazilians flip the script and prefer avocados sweetened with agave or prepared in creamy desserts, like today’s avocado chocolate mousse. 

Where Do Avocados Come From?

Before we delve into making our avocado chocolate mousse, you may be wondering about the history of this super fruit. Most experts agree that the avocado was first grown in central Mexico. There is evidence of primitive avocado trees in this region dating back 10,000 years! (Interestingly, our chocolate counterpart in this recipe also originates in Mexico.)

The ancient Aztecs and other indigenous tribes believed the avocado had medicinal qualities, predominantly as an aphrodisiac and also as an aid for indigestion and inflammation. Some evidence suggests avocado was used to facilitate childbirth as well. 

The Maya may have also planted avocado and other fruit trees around their homes in honor of their ancestors, whom they believed returned to the earth as trees. 

Mexico continues to be the largest producer of avocados in the world, supplying 45 percent of the market. The other leading producers of avocado are the Dominican Republic, Peru, Colombia, and Indonesia. 

Brazil also grows avocados, mostly in the Minas Gerais and São Paulo regions. The majority of avocados grown in Brazil are for domestic use only, however. 

What Avocados are Best for Chocolate Mousse?

Like other fruits, there are many varieties of avocado. In Florida, alone, there are over 56 varieties. Although hundreds of cultivars exist, they can all be traced back to either East Indian, Mexican, or Guatemalan origins. Avocados are also divided broadly into two subcategories: Type A and Type B. They are labeled A or B according to when the flowers shed their pollen (A in the afternoon, B in the morning). 

In the US, we typically see Type A cultivars. The most common include:

Haas: a California variety with a pebbly skin and creamy, nutty texture. This is one of the most popular varieties available in American supermarkets and can be found year round. This is the preference for creamy dips and desserts, including our avocado chocolate mousse. 

Choquette: these varieties come from Florida and have a higher water content than Haas, but the overall taste is similar. The skin is smooth and glossy. 

Fuerte: another Southern California variety that is sweeter and more watery than Haas. 

Why Use Avocados In Mousse?

Traditional mousse recipes often incorporate whipped egg whites along with chocolate, vanilla, or other ingredients to make an airy consistency. Egg yolks may be added to the end product for a silky mouthfeel, which is the hallmark of a good mousse. 

Avocados allow you to bypass the use of eggs entirely within a chocolate mousse. They perfectly emulate the rich, silky texture of the egg version, while contributing additional health benefits. Unlike eggs, avocados have zero cholesterol and they impart myriad vitamins and minerals to a dish that might otherwise be considered an indulgence. Furthermore, the use of avocados in mousse and other desserts in place of eggs supports a plant based diet, which is important in the fight against climate change. 

Is Chocolate Avocado Mousse Vegan?

It can be! Our recipe uses heavy cream and sweetened condensed milk, but you can substitute any non-dairy milk you like for the cream and use agave, maple syrup, or honey for the sweetener. 

Can I Freeze Avocado Mousse?

Yes, you can freeze avocado chocolate mousse. When you are ready to eat it, allow it to defrost in the fridge. Do not attempt to thaw it in a water bath or in the microwave, though. It will ruin the texture! The mousse will keep in the freezer for about two months. Once it is thawed, you will want to eat it within a day or two. 

Chocolate Avocado Mousse Recipe

Ingredients:

4-5 ripe Haas avocados
4 oz Dutch cocoa powder
3 oz heavy cream
1 tsp vanilla extract
4 oz sweetened condensed milk
Pinch of salt

Directions:

  1. Slice avocados in half and remove the pit. Scoop out the flesh using a large spoon.
  2. Put the avocado fruit, cocoa powder, heavy cream, vanilla, agave, and salt into the belly of a blender or a food processor. You can also use the whip option of a stand mixer, but the result will not be as smooth.
  3. Blend all the ingredients together until very smooth. If the mixture is too thick, add a little more cream. If it is too thick, add more avocado. 
  4. Scoop the mixture into individual dishes and chill for at least one hour before serving. 

Enjoy! 

Other Brazilian Recipes to Try:

 

Creamy Chicken and Rice Soup

Posted on by John Reynolds

creamy chicken and rice soup in a red pot

Canja de Galinha: Brazilian Chicken and Rice Soup

Nothing is more comforting during the long winter days than a steaming bowl of soup. This creamy chicken and rice soup recipe is so simple but so delicious, we are sure you’ll be making it regularly. Standard chicken and rice soup gets an upgrade with fresh cream, herbs, and potatoes for an even heartier dish. Serve it with a slice of crusty bread for a perfect weeknight meal, or sip it to soothe a sore throat. 

Brazilian Chicken and Rice Soup

Brazilians typically do not eat chicken and rice soup with cream. However, we are taking a little artistic license and adding a spot of cream for a more satisfying texture and mouthfeel. The cream makes the broth silky and less greasy, although you can certainly leave it out if you want a clear broth. 

Brazilians do add a twist to their canja de galinha in the form of potatoes. This is not an ingredient typically found in American creamy chicken and rice soup, but it should be! The potatoes add another layer of texture and make the soup more satisfying. One bowl is usually plenty with this hearty soup! 

Why Do We Eat Chicken and Rice Soup When We Are Sick?

Chicken soup has earned a reputation as the go-to meal when fending off an illness. There are countless versions all over the world. The 12th century Jewish philosopher and physician, Maimonides, gushed about the concoction’s ability to provide nourishment to pregnant women and aid in the curing of various diseases. To this day, a version of chicken soup with dumplings is called “Jewish penicillin.” 

The reasons why chicken soup is so healing might be attributed to several factors. It is often more palatable than other dishes when loss of appetite has occurred. The broth offers much needed hydration, while the salt provides electrolytes. The remaining ingredients ensure a balance of protein and carbohydrates, helping the body stay strong while it fights the illness. Chicken itself is rich in amino acids that assist with the breakdown of pesky secretions, such as excess mucus. 

Our recipe for creamy chicken and rice soup also features diced tomatoes. This may sound like a strange combination, but the tomatoes add a beautiful brightness to the soup, not to mention a healthy dose of vitamin C (a must if you are making the soup while sick). 

Should You Pre-Cook Rice for Creamy Chicken and Rice Soup?

We recommend using pre-cooked rice in this recipe. You can use uncooked rice, but you may need to add more broth, since the rice and potatoes will soak up a good deal of the liquid quite quickly. 

For this reason, this creamy chicken and rice soup is a great meal to use up leftovers. You can make it even easier on yourself by using leftover chicken breast or a rotisserie chicken shredded with forks. 

Creamy Chicken and Rice Soup Recipe (Canja de Galinha)

Ingredients:

2 tbsp extra virgin olive oil
½ yellow onion, diced
2 cloves garlic, minced
2 carrots, diced
1 celery stick, diced
2 large yellow potatoes, peeled and chopped into ½ inch cubes
2 tomatoes, diced
6 cups chicken stock
2 cups heavy whipping cream
3 boneless, skinless chicken breasts
2 cups cooked white rice
2 tsp salt, or more to taste
Pinch of ground cloves
Freshly ground black pepper
1 tablespoon fresh thyme, minced (or 1 tsp dried)

Directions:

  1. Heat a large stock pot over medium heat. Add in the olive oil.
  2. Add in diced onion, carrot, and celery. Saute for 2-3 minutes until softened.
  3. Stir in garlic. Saute for 1 minute more. Add salt, pinch of clove, and a few grinds of pepper.
  4. Add in potatoes, minced thyme, whole chicken breasts, and chicken stock.
  5. Bring mixture to a rolling boil, then reduce to medium.
  6. Simmer for twenty minutes, until chicken is cooked through and potatoes are fork tender.
  7. Remove chicken breasts to a plate and shred with two forks.
  8. Return shredded chicken to soup. Stir in heavy cream and add cooked rice and the diced tomatoes. Simmer for ten minutes more until the soup is heated through. 

Enjoy!

More Delicious Brazilian Recipes to Try:

 

Pineapple Cocktail

Posted on by John Reynolds

blended red wine and pineapple cocktail from Brazil

Brazilian Red Wine Cocktail with Pineapple and Condensed Milk

Wine is not drunk often in Brazil. Rather, the national drink of choice is cachaca, a strong drink harvested from sugar cane juice with a flavor similar to rum. Brazilians like to drink it with a little sugar and lime, or in a cocktail known as a caipirinha. This is not to say that wine is unheard of in the country. But Brazilians are famous for having a sweet tooth, so the libation is generally preferred as part of a sweet cocktail rather than on its own. For example, red wine features in a pineapple cocktail that incorporates another favorite Brazilian ingredient: condensed milk. 

Brazilian Pineapple Cocktail vs Sangria

The name of this pineapple cocktail in Brazil is Espanhola, which translates literally to “Spanish.” This is likely due to the loose resemblance the drink bears to a very famous Spanish drink: sangria. Like sangria, Espanhola incorporates red wine and fruit. But that’s about all the two drinks have in common. 

Traditional sangria incorporates a variety of whole, sliced fruits (oranges, apples, lemons) and gets its sweetness from simple syrup and/or some kind of carbonated soda. By contrast, the Brazilian pineapple cocktail is sweetened with condensed milk and blends the fruit into the drink, resulting in a kind of red wine smoothie. It is served over ice cubes and drunk through a straw. Fresh pineapple or the peel often serves as a garnish. 

Red Wine to Use for Cocktails

You can use any wine you like for this recipe, so long as it is dry, not sweet. Trust us, this drink is sweet enough on its own without the addition of sweet wine. We prefer a nice rioja or chianti, but a dry cabernet or malbec works as well. 

Pineapple Cocktail Fruit Variations

The traditional Espanhola cocktail incorporates only pineapple, but you are welcome to do a little alchemy and experiment with various fruits. Pulpy fruits are best suited to blending, so you might first try things like strawberries, bananas, or even passionfruit. A combination could also be lovely. 

You also have the option of blending your drink with ice, or serving it over whole ice cubes (think of a blended margarita versus on the rocks). Again, the traditional drink uses whole ice cubes, but a fully blended version wouldn’t go amiss, especially on a hot summer day. 

Brazilian Pineapple and Red Wine Cocktail (Espanhola) 

Ingredients:

1 bottle of dry red wine

1 can sweetened, condensed milk (14 oz)

2 cups pineapple slices or chunks (If using canned, make sure it is unsweetened)

2-3 cups ice

Directions:

  1. Add wine, pineapple, and condensed milk to the pitcher of a blender. Blend on high until smooth and thickened.
  2. If you want to blend your pineapple cocktail with ice, add it to the blender ½ cup at a time and blend again on high until fully incorporated and you are happy with the consistency.
  3. If not blending, add the ice to four glasses and pour the blended red wine, condensed milk, and pineapple over it. 
  4. Garnish the glasses with a fresh pineapple slice. 

Enjoy!

More Great Brazilian Recipes to Enjoy:

 

Rabanada

Posted on by John Reynolds

Brazilian rabanada dessert stacked in a pyramid with Christmas ornaments

Brazilian French Toast

Rabanada is a deep fried version of French toast that is traditionally served at Christmas in Brazil. That being said, there is certainly nothing wrong with enjoying it year round! Crusty baguette is soaked in a sweet custard, deep fried in oil, then rolled in cinnamon sugar. Trust us, no syrup is necessary for this delectable treat. Rabanada can also be eaten any time of day. In Brazil, it is not necessarily a breakfast item, but more often acts as a dessert treat on special occasions. 

Rabanada from Portugal

Rabanada has its origins in medieval Portugal. The recipe was both a way to abstain from meat during lent and also to make use of stale bread. Portuguese colonists brought the recipe with them to Brazil, where it became a staple item on the Christmas table. Rabanada is traditionally eaten as a dessert, often paired with a small glass of port wine. 

The earliest versions of rabanada were likely made with fresh milk in place of sweetened, condensed milk. There are versions of rabanada from all over the world, with the oldest known reference dating back to 1 BCE. A Roman recipe for aliter dulcia (“another sweet dish”) instructs the cook to soak bread in milk and beaten eggs, fry in oil, and drizzle with honey.

The most famous version is, of course, French toast, which is known as pain perdu in France. This translates to “lost bread,” which is a nod to the usefulness of the recipe in preserving bread that would have otherwise been “lost” due to staleness. 

In many Balkan countries, prženice is a version of rabanada that can be sweet or savory. You can find the dish served with various meats and cheeses, as well as fruit preserves and ajvar, a condiment made from peppers and eggplant. 

Rabanada vs American French Toast

Rabanada has a few significant differences when compared to American French toast. The first is the type of bread used. American French toast favors thick sliced, soft white bread, such as challa, sourdough, or brioche. Most recipes agree it is best to use bread that is at least one day old. Rabanada uses crusty French bread or baguette that has also been out for no more than 24 hours. Using a baguette is preferable since the slices are smaller, making them more manageable for the fryer. 

The custard of rabanada is also different. American French toast uses a mixture of eggs, sugar/honey, cream or milk, and perhaps some cinnamon or nutmeg. Rabanada adds sweetened condensed milk to the custard for an even more decadent taste and creamier inner texture. The mixture is warmed over medium heat, and the eggs are kept separate, used only to briefly coat the bread before deep frying. 

American French toast is usually pan fried in butter or oil, then served with maple syrup or preserves. By contrast, rabanada is deep fried in oil, then rolled in cinnamon and sugar. You can drizzle honey on it if you desire, but it is plenty sweet on its own. 

Rabanada Recipe

Ingredients:

1 loaf of day-old baguette (white, wheat, or sourdough), cut into one-inch slices
3 cups of milk or cream
3 large eggs
2 tablespoons vanilla extract or port wine
½ tsp salt
2 cinnamon sticks
½ cup sweetened condensed milk
Vegetable oil for frying

For the Rabanada Coating:

1 cup of granulated sugar
1.5 tablespoons ground cinnamon

Directions:

  1. In a small saucepan, whisk together the milk or cream, salt, condensed milk, and cinnamon sticks.
  2. Heat the mixture over medium low heat until you reach a simmer. Then remove it from the heat and allow it to cool. When it is cool, remove the cinnamon sticks and add the port or vanilla extract.
  3. In a bowl, whisk the eggs together.
  4. Heat the oil in a deep fryer or large pot to a temperature of 365 degrees fahrenheit.
  5. Prepare a plate or bowl with your mixture of cinnamon and sugar.
  6. Soak the slices of bread in the milk mixture for a few seconds on each side. Then coat each slice in the egg mixture.
  7. Fry the sliced rabanada bread in the hot oil until golden brown. Roll each piece in the cinnamon sugar, then transfer to a wire wrack or a tray lined with parchment. Serve immediately with hot coffee or a glass of port. 

More Great Brazilian Recipes to Try:

 

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