Jennifer Cornbleet: To fill this tart crust I am going to make a creamy rich Chocolate, Mousse Filling and the secret ingredient is Avocado. But you would never know it’s there, all you are going to taste is rich and creamy. So I am going to use the food processor again to make the Chocolate Mousse. And I’ll start off with my sweeteners I am going to use some medjool dates again and this time the dates have been socked because I don’t want to dry crumbly texture like I did with the pie crust, I wanted to be smooth and creamy. So I sock this in water for about a half an hour, so put the dates in the processor.
Then I am going to add a very in unique natural sweetener called agave nectar. Agave nectar is made from the agave plant its similar to the cactus and it’s a great sweetener to use in raw dishes of course its raw but it is also a low glycemic sweetener meaning that it wont spike your blood sugar level the way that other concentrator sweetener as well. It also doesn’t have much colored to it and it has a very mutual taste so it’s wonderful to use when you just want to imitate white sugar, that’s what we are doing with this Mousse. So I am going to add the agave nectar to the dates and then I process to create a paste and get that nice and smooth.
Got a nice smooth paste here to work with, I add a little bit of vanilla extract to that, that’s optional but it really intensifies chocolate flavor. Now for the secret ingredient the Avocado I’ve mashed up a couple of Avocado’s. I have mashed them well so that they process easily and so that I don’t need to over process it because you don’t want to over process Avocado it can change the taste a little bit and just want to process at the minimum that I need to, so I mashed well before and add just a little water to that mixture to get a processing easily.
We can add more later; if we need to and then I’ll process that into with smooth. Don’t worry it’s not going to be green, we are going to be adding chocolate to this, this going to turn in to Chocolate Mousse as soon as we do. You have got a couple of options when it comes to chocolate if you are not concern with eating a 100% raw you can use a good quality organic coco powder and that’s what I am going to do and that would be the only non-raw ingredient and its going to be rich and chocolaty.
If you trying to avoid chocolate you could also use carob. Carob powder is made from the Carob fruit and it looks similar to chocolate but doesn’t really taste like it, but it’s another option. And recently you can actually get raw coco powder now a days is a little more expensive and do you need to order it online I give you some resources in the back of my book for doing that, see you have got three options, Organic coco powder, Raw coco powder or Carob.
Go ahead and make chocolaty and hold back little on the coco powder every coco powder has a different strength, so you might want to start half which is the little last and then you taste it you can always just add. You can add some water then run a little bit. And remember with the food processor you have got a scrap down periodically is not starting to look like chocolate mousse. Chocolate is so wonderful desserts mousse and this mousse is so versatile you can use in so many different things, its kind of like patties but with deserts just like a not in a patties could become 5 different dishes this Chocolate Mousse can become 5 different dishes. You can serve this plain just as putting, you can fill a pie tart crust which is what we are going do with it in a minute, you can add more water and make a chocolate sauce, you can leave the water out and that would be a frosting, a chocolate frosting and then my favorite you can put this in ice cube trays and the pop up you have got fascicles. So this is a really, really versatile Chocolate Mousse.
Looking good nice rich, and creamy. You can serve this right away taste good in temperature or if you chill it for few hours it is going to get very firm, so that you can make a cream slice. I even like the way the patties frozen. You just put in your freezer for 2 to 4 hours and then let if off for about 10mints before you serve it and you are going to have a ice-cream cake taste to it. There are so many variations to this dessert and then to all the things you can do with the Chocolate Mousse pie itself. But with this pie crust or tart crust you can fill it with different things. I also like to make a Key Lime Mousse, which is similar to this filling but no chocolate. I just blend the Avocado with some limejuice and some of that agave nectar and you have got a delicious pie that taste kind of like Lemon Meringue Pie. You could also fill this pie crust or tart crust with fruit fillings, you can just blend some berries blue berries, black berries with some dates make a thick fruit filling may be fold back some whole berries in to it, and you have got a fruit pie, so there is so many possibilities with raw desserts.
And for decoration I am going to add some fresh rash berries, rash berries goes so well with chocolate, you could also use sliced strawberries and decorate the entire pie that way to. Wow now we are ready to un mould this tart, carefully, doesn’t it this look like a just came out the bakery window this really as an incredible dessert and it makes an impressive delicious finale to any elegant meal.
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