Turkish Delight Chocolate Mousse

In the Mood for Healthy Food

https://www.cutoutandkeep.net/projects/turkish-delight-chocolate-mousse • Posted by Smith & Baxter

This rose scented chocolate mousse is rich and creamy, yet not as bad for you in comparison to your standard chocolate mousse. Instead of cream, I’m using avocados, which give a thick creamy texture and also make this dessert dairy-free, much lower in saturated fat and loaded with antioxidants and omegas. As for the chocolate – well providing you use a high cocoa solid chocolate (such as 70%) you’re consuming less sugar, even more antioxidants, iron and magnesium than other types of chocolate. In my book that makes this delicious chocolate mousse completely guilt-free! SERVES 4 preparation time: 15 mins, plus 2 hrs chilling

You will need

75 g Dark/ Bittersweet Chocolate (70% cocoa solids), roughly chopped 3 Egg Whites 3 tbsp Agave Syrup 1 ripe small-medium Avocado , peeled and pitted ¼ tsp Rosewater , plus extra to taste 1 tbsp Roughly chopped Pistachios nuts A pinch of dried Rose Petals

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Description

This rose scented chocolate mousse is rich and creamy, yet not as bad for you in comparison to your standard chocolate mousse. Instead of cream, I’m using avocados, which give a thick creamy texture and also make this dessert dairy-free, much lower in saturated fat and loaded with antioxidants and omegas. As for the chocolate – well providing you use a high cocoa solid chocolate (such as 70%) you’re consuming less sugar, even more antioxidants, iron and magnesium than other types of chocolate. In my book that makes this delicious chocolate mousse completely guilt-free! SERVES 4 preparation time: 15 mins, plus 2 hrs chilling

Instructions

1. Gently melt the chocolate either in a bowl set over a pan of simmering water, or on a low heat in the microwave. Once melted, leave to cool to room temperature.

2. In a separate bowl, whisk the egg whites until they form soft peaks. Add the agave syrup and continue whisking until they form firm peaks.

3. Blend the avocado and rosewater with a hand blender until completely smooth, then mix into the chocolate. If the avocado isn’t smooth enough, you can press it through a sieve/fine mesh strainer using a spatula to remove any lumps. Mix in one spoonful of the egg whites to loosen the mixture, then gently fold in the rest.

4. Spoon the mousse into glasses or dishes. Chill in the fridge for about 2 hours, then scatter with chopped pistachios and rose petals and serve. PS… If you want to ring the changes and try something other than rosewater to flavour the chocolate mousse, you could add grated zest of 1 orange, 1 teaspoon of ground cinnamon, a few drops of coconut extract or a pinch of ground cardamom seeds.