CHOCOLATE-AVOCADO MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 3h15m
Yield four 3/4 cup servings or six 1/2 cup servings
Number Of Ingredients 7
Steps:
- Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
- Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.
AVOCADO AND CILANTRO MOUSSE
Provided by Marcela Valladolid
Time 2h38m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Spray 3 (1 cup) or 6 (1/2 cup) ramekins with vegetable oil cooking spray.
- Place the cilantro, green onions, cream cheese, salt, lime juice, and chile in a food processor and puree until smooth.
- Pour 1/4 cup water in a small bowl.
- Sprinkle the gelatin over the water and let it sit for a few minutes. Place the remaining 3/4 cup water in a small saucepan and bring to a boil. Pour the boiling water over the softened gelatin and whisk until the gelatin has dissolved.
- Add the gelatin to the mixture in the food processor, pulsing until pureed and thoroughly blended. Pour the mixture into the prepared ramekins. Cover with plastic wrap and refrigerate until firm, about 2 hours. To unmold, fill a large container with very hot water. Dip the ramekins in the water for 1 minute. Run a small, sharp knife tip around the edge of each mousse. Unmold onto a platter. Let stand at room temperature for 20 minutes before serving. Serve with Crostini.
- Preheat a grill pan or charcoal grill. Using a pastry brush, brush the baguette slices with olive oil. Sprinkle with oregano and season with salt and pepper. Grill until golden, 2 to 3 minutes.
AVOCADO MOUSSE
This avocado mousse is really easy to whip together and has so much rich, tangy, and zesty flavor. Super versatile, my favorite ways to use it are as a taco, burrito bowl, or fajita topping, or switch it up for a salad dressing (it's particularly good in a Cobb salad), a dip for a crudite platter, or spread on a sandwich or burger.
Provided by Stirs and Stripes
Categories Sauces and Condiments
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.
Nutrition Facts : Calories 15 calories, Carbohydrate 1.5 g, Cholesterol 1.9 mg, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 199.6 mg, Sugar 0.5 g
CHOCOLATE-AVOCADO MOUSSE
I have rheumatoid arthritis and I follow a special diet to help manage the symptoms. This pudding is simple to make, tastes heavenly and helps reduce inflammation. I like it frozen, too. -Kelly Kirby, Mill Bay, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender; cover and process until smooth. Transfer to 4 dessert dishes. Refrigerate until serving, at least 2 hours.
Nutrition Facts : Calories 181 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 6g fiber), Protein 2g protein.
SWEET AVOCADO MOUSSE
Categories Milk/Cream Dairy Dessert Quick & Easy Avocado Chill Gourmet
Yield Serves 4 as a dessert
Number Of Ingredients 5
Steps:
- Halve and pit avocados and scoop flesh into a food processor. Add lemon juice, milk, sugar, and a pinch salt and puree until completely smooth. In a bowl beat cream until it just holds stiff peaks. Fold avocado mixture into whipped cream gently but thoroughly.
AVOCADO SOUR CREAM MOUSSE
Categories Condiment/Spread Dairy Onion Cocktail Party Buffet Lemon Avocado Summer Chill Sour Cream Gourmet
Yield Makes 12 to 16 hors d'oeuvre servings, or about 3 1/2 cups mousse
Number Of Ingredients 11
Steps:
- Sprinkle gelatin over cold water in a small heavy saucepan and let soften 1 minute. Cook over low heat, 1 to 2 minutes, then remove from heat.
- Coarsely mash avocados with a fork in a large bowl. Stir in gelatin mixture along with remaining ingredients until combined well.
- Pour mixture into lightly oiled mold and chill, covered tightly with plastic wrap, until firm, at least 4 hours.
- Run tip of a thin knife between mold and mousse. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen mousse. Keeping mold tilted, invert a plate over mold, then invert mousse onto plate.
AVOCADO MOUSSE
Steps:
- Using a rubber spatula, press avocados through a sieve into a large bowl. Add sherry and 1/2 cup sugar. Stir to combine.
- In a large, chilled bowl, whip heavy cream with remaining 1/2 cup sugar until soft peaks form. Fold whipped cream into avocado mixture. Divide between meringue shells. Top with one or more garnishes, if desired.
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