Chocolate Avocado Mousse with Aubergine Praline and Roasted Pistachio
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An unusual combination nutrition and taste.this recipe consists of dark chocolate with super food avocado topped with roasted aubergine chip praline.a simple step recipe is mentioned below.
- Carefully put the dark chocolate block in the microwave.
- Now remove the chocolate from the microwave and add 1 tsp butter to it.
- Whisk the butter properly in the chocolate to get a shiny glaze and let it cool at room temperature.
- Carefully cut the avocado into halves.
- Using a spoon scoop the pulp out in the bowl.
- Mash it very lightly using the back of your spoon to a smooth fine paste.
- Check the consistency of melted chocolate using a spoon.
- If you see chocolate has reached dropping consistency and is smooth, now mix the avocado pulp by whisking it continuously to a smooth shiny paste.
- Now fold in whipped cream slowly using a beater.
- All the ingredients should b whisked together to form the mousse paste.
- Take a tall glass and pipe out the chocolate avocado mixture.
- Keep the glasses filled with mousse in the refrigerator for 2 hours to set.
- Cut evenly medium thin rounds of aubergine and keep them in a microwave at 180 degree Celsius for getting crisp.
- At timely intervals keep checking the chips if they are done or not.
- All the water present in aubergine chips will get dehydrated.remove them on wire rack for cooling.
- Now before serving sprinkle spoonful of crushed roasted pistachio as topping with a aubergine chip praline.
- Now in a non stick pan leave sugar for caramelization.
- Once the caramel is done dip carefully individual aubergine chips in it.
- Make sure the caramel is covered completely on the chips.
- Serve the glasses straight from the refrigerator with sprinkles roasted pistachio and aubergine chips.
This recipe was contributed by AJD1320 on 21 Feb 2015
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