Posted by: njbrown | March 30, 2012

Avocado Chocolate Mint Mousse


Avocado Chocolate Mint Mousse

Marcus Samuelsson is one of the best chefs in the world, and has an extraordinary story. Born in Ethiopia, he and his sister were adopted by a Swedish family after his mother’s death when he was three. According to Wikipedia, he became “interested in cooking because of his maternal grandmother in Sweden.” He “studied at the Culinary Institute in Gothenburg, where he grew up, apprenticed in Switzerland and Austria, and came to the United States in 1991 as an apprentice at Restaurant Aquavit. At 24, Marcus became executive chef of Aquavit, and soon after that became the youngest ever to receive a three-star restaurant review from The New York Times.[1]” In 2003 at the age of 33 he received the James Beard award for Best Chef: New York City. In the last few years, he won Top Chef Masters, but fared less well in the Next Iron Chef competition. Many of the recipes he posts are designed to be healthy, and some are even vegan. This is a delicious and healthy dessert (as desserts go).

Marcus’ recipe for vegan avocado chocolate pudding calls for a number of ingredients the average cook may not have on hand – dates, agave syrup, maca powder, etc. I have modified the recipe to make it more accessible to home cooks, and added mint flavor because chocolate and mint is one of my favorite combinations. If you are not vegan, the only alteration you have to make is to use regular milk.

Avocado Chocolate Mint Mousse
Adapted from Marcus Samuelsson’s Vegan Avocado Chocolate Pudding Recipe

Serves 2

Ingredients:

  • 1 very large avocado
  • 2 T. raw cacao powder (or normal cocoa powder)
  • 2 tsp vanilla extract
  • 2 T. maple syrup
  • 2 T. soy, rice, coconut, almond milk
  • 2 drops peppermint extract
  • Strawberries for garnish

Directions:

  1. Halve the avocado lengthways. Carefully remove the stone using a sharp knife to twist it out. Using a spoon scoop the flesh into a blender or food processor.
  2. Add all the other ingredients and process until completely smooth. If it is too thick you might want to add some more milk to loosen the mixture. Also taste for sweetness – if you would like it sweeter you can add a touch more maple syrup.
  3. Serve immediately with a whole or sliced strawberry to garnish or place in fridge for at least an hour (recommended).
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