I know the struggle of people who suffer from gluten intolerance. We miss out on many delicious desserts. I wanted to make a recipe that is healthy, delicious and beautiful for this Valentine’s day, besides being gluten free. The berries and dark chocolate are rich in antioxidants. Avocado and coconut oil will provide you with healthy fats. Above all you will definitely impress your loved ones with this dessert! So instead of digging into a chocolate cake and then regretting it the next day, try these avocado mousse chocolate cups instead. Happy Valentine’s Day, everyone!
What you will need:
| Ingredients | Quantity |
|---|---|
| Avocado | 3 ripe |
| Berries of Your Choice | 1/4 cup for garnish |
| Coconut Oil | 1/4 cup |
| Maple Syrup or Golden Syrup | 1/3 cup |
| Salt | a pinch |
| Tempering Milk/Dark Chocolate | 3/4 cup |
| Tempering White Chocolate | 1/4 cup |
| Unsweetened Cocoa Powder | 1/4 cup |
| Vanilla Extract | 1/2 teaspoon |
Prep Time: 20 minutes
Cook Time: 5 minutes in the microwave
Total Time: 45 minutes
Servings: 4
How to make it:
- Melt tempering dark or milk chocolate in the microwave. Place the chocolate chips in a microwave safe bowl and place in the microwave. Melt on medium power for 30 seconds. Stir and check if the chocolate has melted. If not place it in the microwave again for another 15 seconds. If you are not familiar with this method, you can melt the chocolate on a double broiler as well.
- Take foil or paper cup cake covers or silicon cup cake cups. I used foil cups as they are easy to peel. Coat the inside of the cups with chocolate. Place them in the refrigerator for 5 minutes. Take them out and coat with another layer of chocolate. If the tempered chocolate hardens, reheat it for another 15 seconds. Place them in the refrigerator again to harden for at least 7 minutes.
Coat the cups with chocolate - In the mean time temper the white chocolate. Spread it on a plastic sheet. Now just drizzle some of the dark/milk chocolate. Refrigerate this as well. You can use this for garnishing.
Chocolate for garnishing - To make the mousse, add avocado (ripe), melted coconut oil, cocoa powder, pinch of salt, vanilla extract and golden syrup in a food processor. Blend until smooth and creamy. You can use sweetened cocoa powder if you like your desserts sweeter. Just adjust the golden/maple syrup accordingly.
Avocado mousse - Remove the cups from the fridge and peel the foil/paper off carefully.
Peel carefully - Fill the cups with the mousse. You can use a spatula or a piping bag for this step.
Fill the chocolate cups with mousse - Get creative and garnish as you please. I used berries and the white chocolate bark.
Garnish with berries - Place in the fridge for another 20 minutes. Serve cold.