Strawberry Mousse

Strawberry Mousse

Posted by Dabbling Chef Andrea Branchini on 1st Nov 2018

Strawberry Mousse Recipe with Dark Chocolate


4-Ingredient Fresh Strawberry Mousse with Dark Chocolate

This fresh strawberry mousse with dark chocolate is creamy and decadent with no added sugar! It gets its sweetness from fresh strawberries and its creaminess from a secret ingredient - avocado! But that’s not the only secret in this delightful dessert. For an extra antioxidant boost, we added one roasted beet to the recipe (we promise you won’t even taste it!) - making this a powerhouse treat you’ll love to eat.

Serves 4 Ingredients

1 pint of strawberries, washed and dried, stems included
1 pre-roasted and peeled beet (about 1⁄2 cup chopped) - this is optional
12 ounces good quality dark chocolate of choice (I used Santa Barbara Organic Dark Chocolate 72% without Soy Lecithin)
2 ripe avocados

Method

Special equipment: high-speed blender

Method

1) Place strawberries and beet (if using) in blender and blend until smooth. Don’t add any water. If needed, stop and start, scraping down the sides each time until pureed. Pour about half a cup of the puree into a small container (to save for garnish, if desired). Leave the rest in blender while you prep the chocolate.

2) In a medium saucepan over medium-low heat, add the chocolate and stir continuously until melted. Once the chocolate is melted add about 1⁄2 cup of the strawberry mixture and stir. This will help cool it down a bit before you add it all back to the blender.

3) Carefully pour the melted chocolate mixture into the blender over the strawberry puree.

4) Add the avocados and blend on high for 1 minute to aerate the chocolate.

5) Transfer the mousse to individual ramekins or a pie dish. Let set in fridge for 2 hours or overnight.

6) Garnish with fresh strawberries or a drizzle of reserved strawberry puree or shaved chocolate and serve.

Recipe by: Andrea Branchini 

4-Ingredient Fresh Strawberry Mousse with White Chocolate

This creamy strawberry mousse is light, fluffy and decadent with no added sugar! It’s also delightfully pink in honor of Breast Cancer Awareness month. For an extra antioxidant boost, the strawberries are blended with one roasted beet - the result is a stunning pop of color (we promise you won’t even taste it!). Extra nutrients in a delicious chocolate dessert, we say bring it on!

Serves 4

Ingredients

1 pint of strawberries, washed and dried, stems included
1 pre-roasted and peeled beet (about 1⁄2 cup chopped) - this is optional
12 ounces good quality white melting chocolate (I used Santa Barbara White Chocolate Couverture) 1⁄2 cup cashew butter

Special equipment: high-speed blender

Method

  1. Place strawberries and beet (if using) in blender and blend until smooth. Don’t add any water. If needed, stop and start, scraping down the sides each time until pureed. Pour about half a cup of the puree into a small container (to save for garnish, if desired). Leave the rest in blender while you prep the chocolate.
  2. In a medium saucepan over medium-low heat, add the chocolate and stir continuously until melted and no clumps remain. Once the chocolate is melted add about 1⁄2 cup of the strawberry mixture and stir. This will help cool the chocolate down a bit before you add it back to the blender.
  3. Carefully pour the melted chocolate mixture into the blender over the strawberry puree.
  4. Add the cashew butter and blend on high for 1 minute to aerate the chocolate.
  5. Transfer the mousse to individual ramekins or a pie dish. Let set in fridge for 2 hours or overnight.
  6. Garnish with fresh strawberries or a drizzle of reserved strawberry puree or shaved chocolate and serve.

Recipe by: Andrea Branchini 

Is Chocolate Really Good for You?

Cacao, the raw form of chocolate, is considered a superfood. The Mayans and Aztecs even called it a “food of the gods”. But is it really good for you?

According to Integrative Nutrition, “cacao is high in iron, calcium, potassium and vitamins A, B, C and D. It can also provide protection against cancer, heart disease and high blood pressure.”

The challenge is that most of the chocolate sold in stores is highly processed and contains high amounts of added sugar to mask the bitterness of the raw cacao bean. Truth is, unless you’re buying 100% cacao or cacao powder, your chocolate has undergone some level of processing. Here’s a brief overview of the differences.

CACAO

  • Named for the Theobroma cacao tree
  • Unprocessed version of the cacao bean
  • Best when purchased organic, raw (more expensive, yes, but it’s better quality and you are supporting the fact that it was sustainably sourced as well)
  • Contains over 600 antioxidants (more than goji berries, green tea & 40 times more than blueberries!)
  • Has 40% more calcium than milk
  • Is the highest plant-based source of iron (consume with vitamin C for maximum benefits)
  • Filled with magnesium for a healthy brain & heart
  • Natural antidepressant & mood elevator

PROCESSED COCOA

  • Roasted form of the cacao bean
  • Sometimes treated with chemicals and pesticides (which is why it’s important to buy organic)
  • Often contains added sugars
  • Processing reduces the antioxidant benefits

So how do you know if the chocolate you’re eating is the good kind?

Remember, everything in moderation, even superfoods. When it comes to chocolate, look for brands with few ingredients and opt for dark chocolate that’s 70% cacao or higher. If you love coffee, chances are you’ll love the touch of bitterness and earthy flavor that comes from a good quality dark chocolate.

When you’re looking for a treat, mixing chocolate with fresh fruit instead of adding extra sugar is a great option too, like these 4-ingredient chocolate mousse recipes with fresh strawberries. The sweetness from the strawberries pairs beautifully with both the white and the dark chocolate to create two decadent desserts that are simple to make yet packed with nutrients. We even added a secret veggie to perk up the pink color and pile on the antioxidants (we promise you won’t even taste it!). Talk about having your “cake” and eating it too!

In this recipe, you can enjoy your chocolate with all these delicious extras:

Strawberries (and their stems) are filled with vitamin C, iron and calcium Beets provide antioxidant, anti-inflammatory, and detoxification support Avocados are considered a “healthy” fat

And besides all that, it’s simply delicious. Enjoy!

This recipe was created in honor of Breast Cancer Awareness month, and to celebrate breast cancer survivors, like Jason’s mom.

SOURCES:

http://blogs.naturalnews.com/raw-organic-cacao-vs-cocoa-5-amazing-benefits-ma king-switch/

Integrative Nutrition Book: https://amzn.to/2FEpxtw

WHfoods.org

Andrea Branchini is a creative director, writer, plant-based chef, mom of 3, and founder of Dabbling Chef, a food blog and live cooking show on Facebook (dabblingchef.com@dabblingchef). Her work has been featured in Fine Cooking Magazine, Edible Queens, and The Oxford Encyclopedia on Food and Beverages in America (2nd edition). She is currently working with food brands, startups and nonprofit organizations as a creative director, food stylist, on-camera host and recipe developer. She also serves on the Board of Directors of The Culinary Trust Foundation, a nonprofit organization that provides grants for culinary professionals, food writers and change agents who support a more sustainable food system. 

Some of our delicious delights:

Couverture Belgian Milk Chocolate

Dark chocolate chips

Vegan Dark Chocolate

Chocolate Liquor

Unsweetened Chocolate