Richard Blais is here to make your holiday dessert prep a lot easier. The Top Chef alum, who was the runner-up for the show’s fourth season, is sharing his avocado chocolate mousse recipe with Us Weekly, and it’s guaranteed to be a hit with even the pickiest eaters.
The dish, which is dairy-free, uses the typical avocado and cocoa combo, but sets itself apart thanks to some aquafaba, which is basically chickpea water. The mousse is also topped with ras el hanout – a tasty North African spice blend – and coarse sea salt, which really enhances the flavor and helps the dessert taste fancier than it is.
“This recipe is a great way to utilize something that would normally be discarded during cooking, and at the same time impressing friends and family with your creativeness and culinary resourcefulness during the holidays,” Blais tells Us.
Check out the recipe below!
Dairy-Free Avocado Chocolate Mousse With Aquafaba
Makes 1 serving
• 2 avocados, peeled and pitted
• 3 tbsps dark cocoa powder
• 3 tbsp agave nectar
• 1/4 cup water
• 2 cups chickpea liquid (aquafaba)
• 2 tsp powdered sugar
• 1/8 tsp Morton kosher salt
• 1 tbsp cocoa nibs
• 1 tsp Morton coarse sea salt
• 2 tsp ras el hanout
- Mix avocado, cocoa powder, agave nectar and water in a blender until smooth.
- Using an electric hand mixer with a whisk attachment, whip together chickpea liquid, sugar and Morton kosher salt until mixture foams into soft peaks.
- In a separate bowl, prepare the topping by mixing the cocoa nibs and Morton coarse sea salt until combined.
- Serve avocado mousse in a bowl topped with a dollop of whipped chickpea liquid (aquafaba), ras el hanout, cocoa nibs and coarse sea salt.
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