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Avocado Chocolate Mousse

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:

 

Brazilian Chicken and Saffron Rice (Galinhada)

Brazilian galinhada made with saffron rice and chicken thighs

Galinhada is a chicken and saffron rice dish from Brazil. This one-pot meal is healthy, delicious, and comes together in less than thirty minutes. Add in the fact that it is gluten-free, and galinhada is sure to become your next go-to meal for a busy weeknight. 

Galinhada comes from the portuguese word “galinha,” which simply means “chicken.” Chicken thighs form the protein of this meal, which is essentially a casserole. Bone-in chicken thighs are seared to crisp the skin, then braised in a fragrant liquid of broth, white wine, saffron, vegetables. Rice is added to the braising liquid and cooks along with the chicken, absorbing the flavorful broth. 

Galinhada Mineira vs Galinhada Goiana

Like many, many dishes in Brazil, there are variations of galinhada depending on which region you are in. The two most prevalent versions are mineira and goiana. The main difference tends to be in the preparation of the chicken. Galinhada mineira uses chunks of chicken, while the goiana recipe calls for whole, bone-in pieces. 

Galinhada goiana also incorporates regional flavors, such as heart of palm, that give it a unique flavor. Today, we are making a mixture of the two recipes. We will be using the traditional mineira ingredients but adding a goiana touch by with whole, bone-in chicken thighs (with the skin).

A Note on Saffron

Saffron is expensive, so you want to get the most flavor and color you can from it. In order to do this, you will need to bloom your saffron in a little hot water for twenty minutes or so before you use it. Simply add your saffron threads to about 2 tablespoons of hot water (hot to the touch, but not boiling). Steep for twenty minutes or until the water takes on a beautiful orange color. 

Many methods for blooming saffron require you to grind the threads beforehand. However, since we are only using a few threads, you can steep them whole and add this liquid to the broth. In the end, your rice will be flavorful and a gorgeous yellow color. 

Saffron Substitutes

If you do not have saffron or do not wish to spend the money on it, turmeric is a worthy substitute. It also has many health benefits, including clinically documented anti-inflammatory properties. The taste is somewhat different, but you will achieve an overall earthy flavor and a comparable yellow color. If you are substituting turmeric in this recipe, use about ¼ to ½ tsp. 

Can I Use Chicken Breast for Galinhada?

Yes, you can use chicken breast or boneless, skinless chicken thighs in this recipe. However, you will want to skip the step where you pan sear the meat to avoid over-cooking. You can also cube the meat beforehand, and your dish will come together even more quickly.

Brazilian Saffron Chicken and Rice (Galinhada)

Ingredients:

5 chicken thighs, skin on and bone in
2 cups of short grain rice
½ large yellow onion, diced
3 garlic cloves, minced
1 large bell pepper, diced (you can substitute a jalapeno or two for some heat)
6-7 saffron threads
¾ tsp ground cumin
¾ cup dry white wine
2.5 cups chicken stock
2 teaspoons tomato paste
1 can diced, stewed tomatoes
2 tsp kosher salt
Freshly ground black pepper to taste
½ cup green peas (fresh or frozen)
½ cup fresh or frozen corn
Extra virgin olive oil

Directions:

  1. Put your saffron threads in two tablespoons of hot water and let them steep. Meanwhile, heat a large saucepan over medium heat. 
  2. Season your chicken thighs with salt, pepper, and a little cumin. 
  3. Add a drizzle of oil to the pot and sear the chicken skin-side down for 2-3 minutes, until golden and crisp. Sear the other side for an additional 2-3 minutes.
  4. Transfer the seared chicken to a plate. In the same pan, add a little more olive oil and cook your diced onion and bell pepper until softened.
  5. Add in the minced garlic and cook just until you start to smell it (under 1 minute).
  6. Add in the rice and toast with the vegetables for another 2 minutes.
  7. Now, add in the white wine and stir until it reduces by at least half. 
  8. Pour in your chicken stock, bloomed saffron, salt, pepper, tomatoes, and tomato paste and stir to combine. Add the chicken back to the pan, and bring the liquid to a boil.
  9. Once the liquid comes to a boil, reduce the heat to medium-low and cover. 
  10. Let the mixture simmer and reduce for thirty minutes, until the rice is tender and has absorbed all the liquid. A few minutes before it is finished, stir in the green peas and corn.

Enjoy!

More Recipes Like This:

 

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