Chocolate Avocado Mousse

I was watching Top Chef one night, and it was a healthy food challenge. One of the contestants made a dairy-free chocolate dessert using avocado. That perked my attention, not only because I love avocado, but because it’s dairy-free. So I played around to come up with my version of Chocolate Avocado Mousse. It is just as rich and creamy as the real thing. You don’t actually taste the avocado so if you don’t like avocado but you want a healthier version of a chocolate mousse, then you should give this recipe a try.

I also started experimenting with Xylitol. I was a little worried about using this sweetener because I thought it was a man-made substitute. It’s not. “Xylitol is a naturally occurring alcohol found in most plant material, including many fruits and vegetables. It is extracted from birch wood to make medicine.” It tastes just like sugar and with no after-taste. You can use it in the same proportions as sugar (1:1) and it is actually good for your teeth. The  catch is it is quite expensive. So I use it sporadically. If you consume too much in a day, your tummy won’t like it. (I haven’t had this problem.)

You can use Xylitol with this recipe or another sweetener of your choice. It’s still delicious.

RECIPE

• 1 ripe avocado
• 1/4 cup unsweetened coconut cream, chilled
• 3-4 tbsp cocoa powder
• 1-2 tsp of Xylitol or agave nectar, coconut palm nectar (or other sweetener of your choice)
• Optional: Add a tsp. of peanut butter for a richer, more decadent mousse.

1. Cut the avocado in half and scoop the flesh into a bowl (or in a blender or food processor).
2. Add coconut cream, cocoa powder and sweetener.
3. Mash with a fork (or blend/process) until smooth.
4. Serve chilled.

Brazilian Chocolate Truffles

I saw this post on FastPaleo.com, and although I have no idea what Brazilian Chocolate Truffles are, I was already intrigued when I saw the words “Chocolate Truffles.” 🙂 What perfect timing since Valentine’s Day is almost here. Enjoy this gluten-free, refined sugar-free, lower-carb (and can be dairy-free) dessert with your Valentine!

The recipe seemed simple enough, just lengthy since you have to make your own guilt-free condensed milk (JACKPOT!) and that takes two hours. But don’t be discouraged. The end result is totally worth it! Even the condensed milk alone is a winner. I followed the method that was posted but it didn’t turn out right, so I had to improvise. No worries because the truffles came out perfectly! (I love it when that happens.)

RECIPE

• 1 can coconut cream or milk
• 3 tbsp agave nectar or coconut palm nectar
• 4 tbs unsweetened cocoa powder
• 1 tbs butter (or coconut oil for dairy-free option)
• 1/2 tsp vanilla

1. Mix the coconut cream/milk, vanilla and the nectar in a sauce pan.
2. Stir under medium heat until simmering.
3. Lower the heat as low as it goes and let it cook for 2 hours. Stir every few minutes and keep an eye on it that it doesn’t boil over. You’ll know it’s ready when it has the consistency of condensed milk (thick and syrupy).
4. Add the butter/coconut oil and half of the cocoa powder under medium heat.
5. Stir and add the remaining cocoa powder. Keep stirring until liquid separates from the chocolate mixture. Remove from heat.
6. Drain and toss the liquid.
7. Cool the chocolate (while in the pan) in the fridge for about 2 hours. It is important it is cool before you roll it. It should have a similar consistency as clay.
8. Line your hands with coconut oil and start rolling the chocolate into balls. You might need to add more oil to your hands in between a few rolls.
9. Cover each ball in cocoa powder (or cocoa powder and cinnamon), shredded coconut or chopped nuts. You can also hide a whole hazelnut or almond in the middle for a surprise crunch.

Creamy Chocolate Ice Cream

I love custard-based ice cream. This Creamy Chocolate Ice Cream has become one of my favorites because it’s luscious and decadent. So good, so good! I feel like I’m cheating.

RECIPE

• 2 cans coconut cream (full-fat)
• 1/4 cup agave nectar
• 1 tbsp of butter
• 1 tsp of vanilla extract
• 1 bar of 72% (or higher) dark chocolate, rough-chopped
• 4 egg yolks

1. In a pot, combine the coconut cream, agave nectar, butter and vanilla extract. Stir until boiling.
2. Lower the heat, then slowly add in the chocolate pieces.
3. Whisk in one egg yolk at a time until the mixture is creamy, almost like pudding. (We do not want cooked scrambled egg.)
4. Take it off the heat and cool the pot in a bowl of ice-cold water to stop it from cooking. Continue to cool the mixture in the refrigerator for a couple hours.
5. Transfer ice cream mix to an ice cream maker and follow the manufacturer’s directions.
6. Enjoy!

You can store your ice cream in a freezer-safe container. It keeps for about 2 weeks.

Swiss Chocolate Almond Gelato

If you like toasted almond ice cream, then you’re going to enjoy this winner! Swiss Chocolate Almond Gelato is now a favorite at my house. And I call it “Swiss chocolate” because I actually used a bar of dark chocolate from Switzerland personally hand-delivered to me by my cousin. Yummy! (or should I say köstlich, lecker or delikat since she’s Swiss-German?) 🙂

RECIPE

• 1 cup of raw almonds, toasted then chopped
• 1 cup of cottage cheese blend until smooth (or 1 cup of ricotta cheese as is)
• 1 can of coconut cream
• 1/3 cup of agave nectar
• Optional: 1/2 – 1 tsp of almond extract
• pinch of salt
• 3/4 cup heavy whipping cream
• pinch salt
• 4 squares of 70% (or higher) dark chocolate, finely grated

1. Simmer the milk and agave in a saucepan just until it starts to bubble along the edges.
2. Turn off the heat and add the toasted almonds and let steep for an hour. (Taste to see if the almond taste is strong enough. You can add almond extract if needed.)
3. After an hour, pour the mixture through a fine mesh sieve pushing the almonds with the back of your spoon to get all the liquids out through the sieve. (Discard or set aside the ground almonds to mix into the gelato later.) Refrigerate the milk mixture for about 3 hours.
4. Take the milk mixture and beat it together with the cottage cheese (or ricotta) and pinch salt until light and smooth.
5. In another bowl, whip the heavy cream in a chilled bowl until soft peaks form.
6. Fold into the milk mixture.
7. Transfer and churn it in your ice cream maker. (Follow the manufacturer’s directions.)
8. About five minutes before churning is complete, add in the finely grated dark chocolate and about 2-4 tbsp of the chopped almonds from earlier.
9. Enjoy! (Store gelato in an air-tight container and keep in freezer.)

Sweet Cream and Strawberry Ice Cream

Back in the 90’s there used to be Cold Stone Creamery and its rival Marble Slab. Both places basically hand mixing an ice cream base with your choice of toppings on a cold hard surface. (Not really sure if it was actually marble or stone.) Anyway, I always preferred Marble Slab because their ice cream was soy-based and it tasted better. My favorite ice cream base was sweet cream and I wanted them to mix in fresh strawberries. The taste was wholesome and fruity. Well, there’s no longer a Marble Slab near me and sometimes I miss that creamy concoction from my college days. But since my latest Roasted Peach Ice Cream discovery, I’ve decided to play around and try to recreate Sweet Cream and Strawberry Ice Cream. It’s pretty close and with less guilt.

RECIPE

• 1 cup of strawberries, sliced and diced
• Optional: 2 tsp of coconut palm sugar or stevia equivalent if your strawberries are not sweet enough.
• 2 cans coconut milk*
• 1/2 cup of heavy whipping cream
• 1 tbsp of butter
• 4 egg yolks
• 1 tsp of almond extract
• 1/4 – 1/2 cup agave nectar

* (Dairy-free option: 2 cans full fat coconut cream, skip the heavy whipping cream)

1. Mix strawberries and coconut palm sugar in a bowl until strawberries are coated.
2. Place in a covered container and refrigerate.
3. In a blender, combine the coconut milk, cream, butter, egg yolks, almond extract and agave nectar.
4. Cool the mixture in the refrigerator or freezer for a couple hours. (You can skip this step if coconut milk was chilled beforehand.)
5. Transfer ice cream mix to an ice cream maker and follow the manufacturer’s directions.
6. Add in the strawberries when ice cream is starting to freeze.
7. Enjoy!

You can store your ice cream in a freezer-safe container. It keeps for about 2 weeks unless you eat it all up by then. 🙂

Roasted Peach Ice Cream

I saw this Roasted Peach Ice Cream recipe on Fast Paleo and fell in love with peaches. And if you happen to find fresh organic peaches from the farmers’ market, even better! This gluten-free, creamy, fruity dessert is perfect on warm summer nights. (You can also make it dairy-free.)

RECIPE

• 2 fresh ripe peaches, diced
• 1 tsp cinnamon (or more)
• 2 cans coconut milk*
• 1/2 cup of heavy whipping cream
• 1 tbsp of butter
• 4 egg yolks
• 1 tbsp vanilla extract
• 1/4 – 1/2 cup agave nectar

* (Dairy-free option: 2 cans full fat coconut cream, skip the heavy whipping cream)

1. Preheat oven at 400˚ F.
2. Mix diced peaches and cinnamon in a bowl until peaches are well coated.
3. Place the peaches single layer on a parchment-lined cookie sheet and bake for 20 minutes.
4. In a blender, combine the coconut milk, cream, butter, egg yolks, vanilla and agave nectar. Add a fourth of the roasted peaches and blend until smooth
5. Cool the mixture in the refrigerator or freezer for a couple hours. (You can skip this step if coconut milk was chilled beforehand.)
6. Transfer ice cream mix to an ice cream maker and follow the manufacturer’s directions.
7. Add in the rest of the peaches when ice cream is starting to freeze.
8. Dig in!

Pots de Creme (Chocolate Mousse)

OMG! If I ever have to choose my last dessert while living, this would be it: Pots de Creme (based on healthyindulgences.net’s Chocolate Mousse recipe). I don’t even care if it is guilt-free, gluten-free and with no refined sugar. This baby is to DIE FOR! It’s rich, smooth, creamy and luscious… I’m going to run out of adjectives. Just make it! And what’s fun is using little tiny containers like espresso cups or even shot glasses. I used a shot glass from my wedding. Too cute!

RECIPE

• 1/4 cup brewed coffee
• 1/4 cup heavy whipping cream*
• 1 1/2 teaspoons vanilla extract
• 3 1/2 ounces unsweetened chocolate, finely chopped
• 1/4 cup agave nectar
• 2 eggs, room temperature
• 2 ounces of cream cheese*

(*For dairy-free options, replace the cream with coconut cream, and replace the cream cheese with 2 tbsp of coconut cream and 2 tbsp of coconut oil.)

1. Microwave the coffee and cream in a mug for about 50 seconds, or until it starts to bubble.
2. Place heated coffee mixture, agave nectar, chocolate and vanilla in a blender. Blend for one minute or until chocolate is melted.
3. Add eggs and cream cheese, and blend until smooth.
4. Pour from blender into ramekins, shot glasses, tiny cups, tea cups, etc.
5. Chill in the refrigerator for 3-4 hours to set.
6. Serve. Top with sugar-free sweetened heavy cream or a few berries.

Coconut Curd

Are you a coconut fan? Then you will love this: Coconut Curd! It’s so sweet and creamy. Really hard to think this is guilt-free! And my favorite part is topping it off with toasted shredded coconut. Mmmmm….

RECIPE

• 5-6 egg yolks
• 4 tablespoons of butter (cut up into 4 pieces)
• 3 oz. of coconut cream (the heavy stuff!)
• 1/2 cup of agave nectar (or another sweetener)
• 1 tsp of vanilla (optional)
  

1. Set up a bain marie or heat-proof bowl over simmering water.
2. Add the egg yolks, coconut cream and sweetener. Use a whisk to stir and combine the ingredients.
3. Slowly add small pieces of butter until it’s all in the bowl. Whisk the butter into the mixture as you add it.
4. Gently simmer and occasionally blend the mixture until it thickens (about 5 minutes). Try not to let it get clumpy.
5. Once it is the consistency of custard, take it off the heat, cool in a bowl or pan of cold water to stop it from cooking, and then store it in the refrigerator to use in yogurt, as cupcake filling, or just by itself!