Today’s post is a guest post from Craig over at Ruled.Me. Craig writes all about the ketogenic diet and has some crazy good recipes. It’s no secret that he’s a talented fellow. And so modest to boot! Here he is enjoying his favorite meal: a big, juicy slab’o meat.
But really, though–Craig has a great story. He’s battled addiction and has lost a lot of weight on keto. His own success story has brought him into the blogosphere, where he humbly creates culinary tastiness that is extremely creative. He loves fusing together flavors that wouldn’t normally go together: white wine and coffee, for example.
Today, though, he’s bringing you a fantastic concoction that melds avocado and chocolate in a glorious way. So here he is, folks– with no further ado… I give you Craig!
I know some of you think I’m crazy for doing this, but believe me when I say it – you HAVE to give it a try. Chocolate and avocado has been rolling around in the culinary world lately, so I decided I’d give a take on this modern twist of ingredients.
When I was a kid, I used to have an avocado tree – but nobody ever seemed to use them in my family. Fortunate for us, we had an awesome local supermarket that took our avocados in and gave them to good homes. Luckily for you, though, I adapted this recipe from one on Bon Appetit. I replaced the sugar with substitutes, then added some of my own twists for the textural component.
I’m not the biggest fan of avocado, to be honest. I DO, however, love sharing recipes with people. The chocolate and avocado mousse came out with an absolutely fantastic texture! I actually wish I could properly make a mousse like this without the avocado. If you’re a lover of avocado, I know for sure this will be a go-to dessert from now on.
Heck, even if you don’t like avocado, give it a try! The chocolate masks the avocado very well, leaving just that beautifully rich and fluffy texture you want in a chocolate mousse.
Chocolate Avocado Mousse:
- 1/4 Cup Heavy Cream
- 1 Tbsp. Coconut Flour
- 2 Avocados
- 3 Tbsp. Erythritol
- 10-15 Drops Liquid Stevia
- 1 tsp. Vanilla
- 4 Tbsp. Cocoa Powder
- 1/2 tsp. Xanthan Gum
Whipped Cream Filling:
- 1/4 Cup Heavy Cream
- 2 Tbsp. Erythritol
1. Add 2 avocados to your food processor and pulse until they are smooth and creamy.
2. Once creamy, add coconut flour and xanthan gum.
3. Process the creamy avocado mixture again; you want it to be relatively thickened – similar to a dense mousse.
4. Add 4 Tbsp. Cocoa Powder, 3 Tbsp. Erythritol, and 10 Drops (or 15) Liquid Stevia to the mixture.
5. Blend everything together until you have an even color throughout.
6. Pour 1/4 Cup Heavy Cream into the food processor and combine everything until smooth.
7. Whip 1/4 Cup Heavy Cream in a bowl and add it to a piping bag. Pipe the mixture out in layers – 1 layer Chocolate Avocado Mousse, 1 layer Whipped Cream.
Makes three servings. 374 calories, 18 g carbs, 13 g fiber (5g net carbs), 33 g fat, 4 g protein