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Tag Archive: chocolate mousse

Chocolate Mousse Pie

October 27, 2013 Print this page

This pie is super allergy-friendly, and because of the avocados, it’s vegan, too. WHAT?! Avocados, I said?! Trust me, they work fantastically.

Ingredients

Prep Time 2 hr 13 min
Cooking Time 17 min
Total Time 2 hr 30 min
Yield 1 pie (8 large servings)

FOR THE CRUST:

5-6 small dates

1/2 cup of water

1 cup of almond flour

1/2 cup of almond slivers

2 heaping tablespoons of cocoa powder

1/4 cup of coconut oil, melted, plus more for greasing the pan

A pinch of salt

FOR THE MOUSSE:

4 ounces of dark chocolate

4 very ripe avocados

1/2 cup of good quality cocoa powder

1/3 cup of raw coconut nectar (can be substituted with honey or maple syrup)

A few drops of liquid stevia (optional)

1 tablespoon of vanilla extract

1-2 tablespoons of coconut milk (optional)

Directions

FOR THE CRUST:

A few hours before you want to bake the crust, soak the dates in the water to soften them.

Preheat the oven to 350 degrees and lightly grease a spring-form pan with coconut oil.

In the bowl of a food processor, pulse together the almond flour, almond slivers,cocoa powder, melted coconut oil, the dates, and salt until no clumps remain, about 2 minutes. Scoop everything out, form it into a ball, and press it to the bottom of the spring-form pan, using your hands to flatten it and spread it to the corners.

Bake until fragrant and beginning to darken in color, about 17 minutes.

Let the crust chill in the freezer while you make the chocolate mousse. It shouldn’t take very long; but don’t exceed more than 30 minutes in the freezer. 

FOR THE MOUSSE:

In a small saucepan or in the microwave with 30 second intervals, melt the dark chocolate.

In the bowl of a food processor or blender, process the avocados until smooth, about 2 to 3 minutes.

To the blended avocados, add the good-quality cocoa powder, raw coconut nectar, stevia (if you want it sweeter), vanilla extract, and the melted chocolate. Blend until no green remains in the bowl, about 4 minutes. Add the coconut milk if it’s too thick for your taste.

Take the crust out of the freezer and pour the mousse on top of it. Smooth it evenly on top of the crust with a spatula, and let sit in the fridge until set, at least 2 hours and preferably 4 or 5.

When you’re ready to eat, take the mousse pie out of the fridge and carefully separate the pan’s bottom from the sides. Transfer to a cutting board, slice, and serve.


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Chocolate Mousse Pie (gluten-free, dairy-free, vegan, paleo)

June 2, 2013 Print this page

What’s high in healthy monounsaturated fats, fiber, potassium, and vitamins C and E?

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Chocolate mousse pie, duh!

Unlike traditional mousses, this one is made with…you guessed it…AVOCADO. That’s right: A-V-O-C-A-D-O AVOCADO. And trust me…you’d never know it was there.

The first time I encountered this magical combination was in Practical Paleo by Diane Sanfilippo. I immediately thought, “COOL!”, then realized, “Wait…what?!” Avocados and chocolate seemed pretty out there. But, after seeing that even Giada de Laurentiis attempted such a dessert, I decided I had to give it a try.

To ZipList this recipe, click here.

I actually think I like it better than traditional chocolate mousse…especially with this delicious crust.

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A few hours before you want to bake the crust, soak 5 or 6 small dates in about 1/2 cup of water to soften them.

Preheat the oven to 350 degrees and lightly grease a spring-form pan with coconut oil.

In the bowl of a food processor, pulse together 1 cup of almond flour (blanched or unblanched, it doesn’t matter), 1/2 cup of almond slivers, 2 heaping tablespoons of cocoa powder, 1/4 cup of melted refined coconut oil, the dates, and a pinch of salt until no clumps remain, about 2 minutes. Scoop everything out, form it into a ball, and press it to the bottom of the spring-form pan, using your hands to flatten it and spread it to the corners. 

Bake until fragrant and beginning to darken in color, about 17 minutes.

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Let the crust chill in the freezer while you make the chocolate mousse. It shouldn’t take very long; but don’t exceed more than 30 minutes in the freezer. DO NOT TAKE THE CRUST OUT OF THE PAN.

In a small saucepan or in the microwave with 30 second intervals, melt 4 ounces of dark chocolate. (I used Alter Eco’s Dark Blackout, which is 85% cacao.) 

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In the bowl of a food processor or blender, process 4 VERY ripe avocados until smooth, about 2 to 3 minutes. If you use unripe fruit, you’ll get a chunky, tough mess. Bleh.

By the way, avocados are one of the few types of produce that you can buy organic OR conventional. The tough outer peel protects the inner flesh from pesticides and sprays, so feel free to get whatever’s ripest.

To the blended avocados, add 1/2 cup of good-quality cocoa powder, 1/3 cup of raw coconut nectar, honey, OR maple syrup, a few drops of stevia (if you want it sweeter), 1 tablespoon of vanilla extract, and the melted chocolate. Blend until no green remains in the bowl, about 4 minutes. Add a tablespoon or two of coconut milk if it’s too thick for your taste.

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Now, aside from the residue around the edges, could you tell there were avocados in here? Nope.

Take the crust out of the freezer and pour the mousse on top of it. Smooth it evenly on top of the crust with a spatula, and let sit in the fridge until set, at least 2 hours and preferably 4 or 5.

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When you’re ready to eat, take the mousse pie out of the fridge and carefully separate the pan’s bottom from the sides. Transfer to a cutting board, slice, and serve. 

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Any dessert you’d like me to re-create? Leave me a comment on Facebook and let me know!


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Chocolate Chip Biscotti with Chocolate Mousse (gluten-free, dairy-free, Paleo)

May 7, 2013 Leave your thoughts Print this page

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Sometimes, you just need dessert. No, not want, NEED.

Pizza? Eh, I can live without it. Chips and Cheetos? No problem. But dessert, especially chocolate…? Uh, I’m not giving either up anytime soon.

The quantity of sugar I used to eat was really what caused my weight to swell. Instead of having a little piece of candy or a bite of someone else’s dessert, I’d eat half a bag of those Dove dark chocolate squares or multiple slices of cake at sleepovers and parties. I craved the sweetness…and bad.

I went many months without eating dessert, saying no to squishy cafeteria cookies and pie at Thanksgiving. Eventually, I weaned myself off of sugar, like the good healthy disciple I am.

But that was no fun. I’d bake cookies or brownies for my parents or friends and never taste a bite! One day, I decided that enough was enough—I wanted dessert again.

Now, however, I consume my sweets healthfully. I bake completely gluten-free and mostly dairy free, sweetening only with small quantities of raw honey or coconut sugar. I have a reasonable portion on Saturdays and Sundays and save really decadent treats for vacation and special occasions. 

I love making my dessert and enjoying it, too. And you know what? So can you! In my opinion, a homemade baked good here and there is an important part of any diet…just in moderation. So, if you’re looking for a tasty weeknight or weekend project, try recreating these two incredible desserts. 

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The biscotti were inspired by Gather, one of my new favorite cookbooks. (Yes, I chased the UPS truck to attain my copy.) If you haven’t already taken a peek, definitely check it out.

First, preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Do not use tinfoil, or else you will have crunchy silvery bits in your cookies.

In the bowl of a stand mixer, beat 1 egg, 1/3 cup of raw honey, and 2 teaspoons of vanilla extract on medium (for me, about setting 4) until homogeneous, about 2 to 3 minutes.

Meanwhile, combine 2 cups of blanched almond flour, 1/3 cup of arrowroot flour, 2 teaspoons of baking powder, and a pinch of salt in a large mixing bowl. Break up any clumps with your hands.

Using a scoop or measuring cup, add about 1 cup of the dry ingredients at a time to the wet ingredients and mix until well-incorporated, about 3 minutes. Then, with a spatula, fold in an additional 1 tablespoon of arrowroot powder and 1/2 cup of mini chocolate chips. (I used Enjoy Life, but you can also use 3 ounces of chopped dark chocolate.) 

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Dump all of the batter onto the prepared baking sheet and with your hands, flatten it into a 1-inch thick circle-ish-rectangle-thing. It doesn’t have to be perfect!

Bake until golden brown on top but not solid as a rock, about 20 minutes.

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Allow the circle-ish-rectangle-thing to cool for at least 15 minutes, then slice it into eighths. Flip the cookies on their sides so the inside is facing up, and bake for another 15 minutes.

Once beginning to brown on the insides, decrease the oven temperature to 250 degrees. Bake for another 10 to 15 minutes, depending on how crunchy you want your biscotti.

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Immediately upon exiting the oven, drizzle the cookies with some melted dark chocolate (I only needed about an ounce to give them a proper coating.) Don’t be stingy…be like Jackson Pollock!

You could always eat these biscotti with a strong espresso and call it a day, but I don’t recommend eating one without this chocolate mousse. It’s insanely easy to make; just do it!

In the bowl of a food processor, blend 4 eggs until airy and pale yellow, about 3 to 4 minutes. Because you’ll be eating the eggs raw, buy the freshest product possible, even if it costs a little extra.

While the eggs blend, melt 4 ounces of dark chocolate in a small saucepan or in the microwave with 30-second intervals. I used Alter Eco Blackout Chocolate, which is gluten-free, dairy-free, and soy-free.

To the eggs, pour in the melted chocolate, 2 tablespoons of strong decaf coffee (not caffeinated, or you’ll be bouncing off the walls), and 1/3 cup of palm shortening. Blend until the consistency of a thick sauce, about 3 minutes, then drizzle in 2 teaspoons of raw honey. Mix for 1 minute more before evenly dividing it between 4 6-ounce ramekins.

Let chill for at least 2 hours (preferably longer) before serving. Top with a dollop of coconut cream and/or fresh fruit to serve.

What dessert is your weakness? Leave me a comment on Facebook and let me know!


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