Choco- Chaga- Avocado Mousse
4 ripe avocados
10 very soft dates ( soaked if necessary)
4 tbsp raw agave nectar
2 tbsp Chaga powder
4 Tbsp high quality raw cacao powder
1 tsp cayenne
4 tsp cinnamon
smoked alder salt on top
Put avocados and dates in a blender, add powders and agave, blend away, if you should like to kick it up a notch then do half with the cinnamon and cayenne with smoke alder salt on top to finish!!
"French girls don't get fat" true French Chocolate Mousse:
¾ cup chilled heavy cream, divided
4 large egg yolks
2 large whites separated
¼ cup brewed espresso or strong coffee, room temperature
⅛ teaspoon kosher salt
3 tablespoons sugar, divided
6 ounces Lily's chocolate (60–72% cacao), chopped
Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.
Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°, about 1 minute.
Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.
Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form.
Fold egg whites into chocolate mixture in 2 additions; fold reserved whipped cream into mixture just to blend. Divide mousse among 6 teacups or 4-oz. ramekins. Chill until firm, at least 2 hours.