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
Want stories like these delivered straight to your phone?
Us Weekly iPhone app now!
Source: Read Full Article