Avocado Chocolate Mousse Blackberry Fudge Tart (dairy free, gluten free)

Roses are red,

Raspberries are too,

But I'm choosing blackberries,

It's time for some blue!

(Cheesy poem #2 - this is why I bake, not write!)

 

Raspberries rule the roost come February. Everything is pink or red - or a dark chocolate. In keeping with the formal theme, I kept this tart lusciously smooth and dark, but instead of using the traditional raspberries, the chocolate pairs with juicy dark blackberries.  I layered some between the crust and the chocolate fudge mousse layer, but also placed some on top.  Blackberries are a little tart, a little sweet, but still seedy and juicy like raspberries.

 

This tart is very untraditional in several other ways.

 

One:  There is no dairy or gluten.  There a lot of hard things in this world and I've come to know that getting a recipe to follow both of those guidelines is no piece of cake.  But this tart is both and it doesn't sacrifice any richness.  Period. 

 

 

Two: That tall, dark, and handsome filling?  (Okay, skip the tall and handsome)  It gets all its creaminess from the power food, the avocado.  Do you love avocados?  *If you don't, I'm covering my ears and singing la-la-laaaaa.*  Where were we?  Avocados ... these are some versatile little fruits (they are also known as alligator pears, for their skin, you know?  You learn something new every day - thank you Google for enlightening me.)  Blended with cocoa powder, sugar, and a little vanilla and coffee, avocados become the richest, thickest, fudgiest mousse I've ever eaten.  And I've eaten a lot of it recently, telling myself I'm somehow prolonging my life or something like that.  I hope I get something out of it, because I've (literally) eaten three whole avocados in less than a week.  Just in this recipe.

I've made chocolate avocado pudding, but for this recipe, I omitted the milk and upped the cocoa powder, creating a thicker and firmer texture.  It is almost like cheesecake.  But I can't call it that, because the title clearly states this is a fudgy mousse ... and I created that title, so yeah, consistency is good!

 

 

And the crust is easy peasy.  Simply oats, coconut, almonds, some coconut oil, and honey.  I didn't bake mine, just stuck it in the fridge, but I bet if you stuck it in the oven (probably 350) for no more than 8-10 minutes, the crust would hold together better and have a deeper, nuttier flavor.  As it is, this is my favorite gluten free crust because of all the textures.  It does NOT taste like a pie crust, but it does taste like a delicious tart crust!  The nutty, crunchy, chewy crust pairs so well with the creamy, sweet, and rich chocolate filling.  And the blackberries, don't forget the blackberries!

 

Avocado Chocolate Mousse Blackberry Fudge Tart (dairy free, gluten free)

Recipe Source: The Sweet {Tooth} Life.  Adapted from Fresh Fit n' Healthy

Yield: 2 servings

Crust:
1/2 cup almonds
1/3 cup oats
2 tablespoon unsweetened coconut shreds (sweetened will work as well)
1 tablespoon coconut oil
1/3 cup honey

Filling:
1-1/2 avocados
1/2 cup + 2 tablespoons cocoa powder
1/2 cup sugar
1 teaspoon vanilla
2 teaspoons instant coffee granules

1/4 cup blackberries

For crust:
Pulse almonds, oats, and coconut in a food processor. 
Pour in melted coconut oil. Add honey.
Pulse until mixture forms a ball.
Press into two small tart pans.
Place in freezer for 10-15 minutes.  Or bake at 350 for 8 minutes. 

For filling:
Blend all the ingredients in a food processor until smooth. 

Tart:
Divide blackberries between two crusts, sprinkling over the crust.
Spread filling over the blackberries.
Serve or chill until serving.

 

Triple Chocolate S'mores Mousse Pie

If sharing a room with Elizabeth doesn't prepare me for college/dorm life, I don't know what will. Elizabeth, despite being eight and the fifth child, is, um, very confident and loud, borderline sassy. I have no idea where she gets it. Not my parents, not me, and not TV (we watch college football and recorded shows of WordWorld. Not a lot of sass there;)

Like, her version of organizing is arranging all her stuff on the floor where she can see. The OCD in me has a heart attack when I walk into an "organized" room like that.  I've been branded a neat freak by my friends. It's true. So sharing a room with her is definitely different. 

She also has a sassy side. Sometimes I think she's a valley girl (scary thought)  When she talks, she'll smack her lips, you know, the, "Sis (smack) could you pulease (smack) stop that right now? (Smack)"

Speaking of smacking, she got a set of body splashes and Chapstick by Smackers. Granted, most body splashes for little girls tend to be overly sweet, but these - oh my goodness. Like, seriously, Smackers, are you trying to kill me?  These are SO sickly sweet, it's frankly, amazing. Of course, Elizabeth and Abigail love them and that's what matters, but they got a little squirt happy in my room (with the door closed) and when I finally went in, the scent could've knocked me down. Wow, I thought the Bath n' Body works had exploded in there. While I'm gasping for fresh air, they come prancing out, giggling and admiring each others chapstick, etc, nonchalant to their overstimulated sister. 

Couldn't we have a mild body splash?  I really like my cucumber melon and citrus from bath n body works, but wouldn't it be nice to have a mildly scented pumpkin spice candle?  I'm still searching for one that isn't overload on spices, but isn't fake pumpkin scent either. If there was a body splash that made you smell like fall baking (I'd probably be majorly obnoxious:) but I would be like my little sisters - squirt happy! 

But right now, it's hot. And I've had quite a few pumpkin recipes. It's about time I made something cool, creamy, and purely chocolate.  Maybe I should think about something s'mores scented?

I don't think I've made something this incredibly rich in a while. So smooth, so light, and yet so decadent. I surprised myself. It's plain incredible.

The filling has marshmallows and whipped cream so it's lighter and when thawed, reminded me if a very rich pudding. The crust is way better than I expected and is the crunchy compliment to the filling. Some crust crumbs are sprinkled on top of the ganache for ascetics and the whole dessert is quite lovely. Tarts are one if my favorite desserts and I love the crimped edges our tart pan has.  This is a little more involved, but it's worth the little extras. If you want to save time, you can use a store bought crust and skip the ganache.

Triple Chocolate Smores Mousse Pie
Recipe Source: The Sweet {Tooth} Life
Yield: 8-12 servings

Crust:

1-3/4 cup graham cracker crumbs

1/2 cup cocoa powder

6 tablespoons butter, melted 

Mousse:

3-1/2 cups marshmallows (this is approximate. It's okay if there is space in your measuring cup)

1 cup milk

3 oz. unsweetened baking chocolate squares 

2 oz. semi sweet baking chocolate squares 

1/2 cup heavy whipping cream

Ganache:

3 oz. semi sweet chocolate 

1/4 cup heavy whipping cream 

For the crust:  

Preheat oven to 350.  Lightly grease tart pan. 

Option 1) place graham cracker crumbs and cocoa powder in food processor (or ninja) and process for a couple seconds. Add melted better and pulse until crumbly. Press into prepared pan 

Option 2) whisk crumbs and cocoa in a bowl. Add melted butter and whisk until crumbly. Press into prepared pan. 

Bake for 8-10 minutes. Let cool completely. 

For filling:
In a medium sized saucepan, melt marshmallows, milk, unsweetened and sweetened chocolate squares.  Stir constantly until smooth, a couple minutes.  Once melted and smooth, take off heat and let cool.

While marshmallow mixture is cooling, whip heaving whipping cream until soft peaks form, about 3 minutes.  Fold into marshmallow mixture.  Pour into cooled crust and set aside.

For ganache:
Heat whipping cream in microwave for 30-45 seconds, or until heated through.  Pour over chocolate chips and whisk until smooth.  Spread over marshmallow filling. 

Store in refrigerator or freezer.  When stored in the refrigerator, the filling is more like a pudding/mousse and is difficult to cut.  When stored in the freezer, it freezes through (see pictures above.)  If freezing, let sit for 15 minutes before serving and it will have the ideal texture; not too soft and not too hard.

You might also like:

Peanut Butter Snickers Smores Cheesecake Bars {Gluten Free}



Marshmallow Cheesecake Swirled Smores Brownies

Peanut Butter Oreo Mousse Torte

Chocolate Mousse: Elegance with only 5 Ingredients!

Remember Hannah and I and our baking get togethers?  Remember our baking prowess?

 Elegance is not necessarily the word I would use to describe our time in the kitchen.

 

Yeah, so this time we took on mousse.  Specifically, a creme anglais poured over melted chocolate. Oh, a very similar process to the pastry cream we butchered. High hopes?  Maybe not, but regardless if the consistency, we figured heavy cream and chocolate ate bound to taste good.

Truth right there. 

While making this, there were moments if utter confusion and conversations of "ohhh, we should have chilled it first ... whoops, just stir it in anyway" but it turned out splendidly and my instructions won't include all the steps we took.  It really is a simple and straightforward recipe and in our defense, this recipe book is notorious for omitting temperatures and cooking times and telling you to add ingredient not originally in the recipe. The recipe below will include all the information you need to make a successful chocolate mousse you can serve with cake, in trifles, spooned into cupcakes, served in a pie crust, or eaten plain. I've definitely done the last one and can attest to the rich creaminess. It's a wonderful and elegant way to finish a meal.

Chocolate Mousse
Recipe Source: The Sweet {Tooth} Life

32,oz. heavy whipping cream, divided
8 oz. half and half
3 egg yolks
1/4 cup sugar
12 oz. chocolate chips

Whisk 16 oz. heavy cream for several minutes or until thickened.  (You do not want it to have peaks.  It needs to be still pourable.)  Combine cream and half and half in a medium sized pot.  Heat cream and half and half on low heat.  Add sugar gradually and bring to a boil.  Pour a small amount of cream mixture into egg yolks to temper it and whisk until combined.  Return egg mixture to cream mixture and stir on medium heat until thickened, 4-6 minutes.  Pour over chocolate chips and gently stir until smooth.  Whip remaining heavy cream until it holds doft peaks. Fold into chocolate mixture. Chill for at least four hours.

Want something faster and lighter?  Try this pudding with no added sugar or eggs that is still rich and creamy thanks to a secret ingredient.

Peanut Butter Oreo Mousse Torte

It has been way too long since a post without chocolate. 

It is time to remedy that.

I have a default and I'm pretty sure you all already know what it is.  But just below chocolate, I have another love.  Peanut Butter.

I could go on and on about peanut butter.  I can't eat chocolate all by itself.  I will eat in things, on things, swirled through things, and definitely with peanut butter.  But peanut butter, now there is a food  to be eaten straight up.  And if I'm not in the mood for that, on bananas, in ice cream, mixed with cocoa powder.  Believe it or not, a couple years ago, I could not stand peanut butter.  I know, right?  Turns out you can mature in more ways than one.

Peanut butter takes chocolate to the next level.  This torte takes that combo to an even higher level.  Words cannot describe and pictures cannot do justice to this torte.  It is so good.  Each layer is important.  Everyone likes an Oreos, but instead of being dipped in milk, these oreos create a crust that compliments a creamy peanut butter mousse layer topped with a rich chocolate ganache.  The ganache makes it look professional and finished.  And the filling is light, yet so rich and the mini chocolate chips and chopped peanuts add such a delicious cruch.  Each bite encompasses creamy and crunchy, peanut buttery and chocolatey.  In short, you must try this.  With Valentines coming up, you can show your family how much you love them by making this.  Trust me, they will love you back.

Peanut Butter Oreo Mousse Torte
Recipe Source: Adapted from Annie's Eats. 
Yield: 16-20 servings

Crust:
45 Oreos
1 stick of margarine, melted
Pinch of salt

Crunch:
1/2 cup salted peanuts, chopped
1/2 cup mini chocolate chips
2 tsp. sugar
1/2 tsp. instant coffee
1/4 tsp. cinnamon
Dash of ground nutmeg

Filling:
2 cups heavy whipping cream
1-1/4 cup powdered sugar
12 oz. Neufchatel cream cheese, room temp.
1-1/2 cup creamy peanut butter
2 tbsp. 2% milk
1/4 cup salted peanuts, chopped

Ganache:
1/2 cup half and half
4 oz. semisweet baking chocolate
1/2 cup salted peanuts, chopped

Throw the Oreos in a food processor and process until fine crumbs.  Mix with butter and salt and press onto a greased 9 inch springform pan.  Freeze for 10 minutes and then bake at 350 for 10 minutes.  Cool.

Mix all the ingredients for the crunch and set aside.

Beat whipping cream until it holds medium peaks.  Add 1/4 cup powdered sugar and beat until peaks are medium firm.  Refrigerate until needed. 

In another bowl, beat cream cheese and remaining cup of powedered sugar.  Beat in peanut butter, milk, and 1/4 cup chopped peanuts.

Gently stir in 1/4 of the whipped cream just to lighten to mousse.  Stir in the crunch and then gently stir in the remaining whipped cream.  Scrape into crust and cover with plastic wrap.  Refrigerate for at least four hours or overnight.

To finish, melt the semisweet chocolate.  Bring half and half to a boil and pour over semisweet chocolate.  Mix until smooth and pour over torte.  Sprinkle with chopped peanuts and refrigerate until ganache is hard, about 30 minutes.  Remove sides of springform pan and refrigerate until ready to serve.

Notes:  We just bought salted peanuts and I put them in a Ziploc bag and pounded them into smaller pieces.

And even though this looks really complicated, its not.  It takes a while and a little extra work, but it is so worth it. 

Unfortunately, along with my peanut butter and chocolate default (seriously, does anyone have a carrots and broccoli default?) there is something else I constantly fall back upon.  My sin default is more unhealthy than any chocolate peanut butter overload I could create.  This default requires more than self control and good intentions.  Sin is not to be taken lightly and yet our world does.  These things may have been obvious to you, but I have gleaned a couple of things about our Enemy that were really encouraging.  Yes, sin is our default and Satan knows it.  God is constantly trying to help us go the opposite direction that we seemed programmed to do.  Sounds like a losing battle to me.  Satan seems to have the upper hand. 

But Satan is not God's equal.  That is a lie many people believe, consciously or not.  I was guilty of it until a couple of days ago.  How happy we must make Satan when we place Him in equal strength with God.  How delighted he must be when we view him as God's counterpart!  I forget that Satan has to ask God before he can do anything.  He is Michael's counterpart, not God's and is most definitely not as powerful as God is.

How encouraging it is to know that God can help our default by renewing our minds.  I view it as reprogramming.  Computers can be really confusing with all the different programs and shortcuts and back ups.  Unless someone is trained in that field, the computer can be a difficult thing to maneuver.

Even though Satan knows the ins and outs of our programming and does everything to keep it that way, if we let Him, God is constantly slowly changing our programs. We can go to this program instead of another. We can do right instead of wrong. All with the help of a Master Programmer.

Now if only He could help reprogram my chocolate default.  Wasn't I saying something about carrots?

Triple Chocolate Mousse Cake

I know, considering this is a blog with chocolate in its name, you'd think my first recipe would be chocolate.

However, let me explain.I love chocolate, as does my mom, however my dad does not.  My brothers claim not to as well, but one of Luke's favorite desserts is fudge.  He also likes brownies.  Hmmm.  My sisters will eat just about anything I make, but I do try to rotate desserts that my dad will like.
But when company comes, then too bad Dad!  I believe God created most human beings with a stomach compartment specifically for chocolate.  That's why people are unhappy when they refrain from eating it.  Chocolate is good for the soul.  Maybe not the waistline, but definitely the soul. 

Anyway, I decided to try a Triple Chocolate Mousse Cake from Kraft's Food and Family.  The picture looks incredible, but as I read the recipe, I began to be suspicious.  The cake has a layer of cake on the bottom and mousse on the top.  You bake it in a fluted pan and invert once it is done baking.  So I thought you would put the mousse layer in first so it would be on top.  But the recipe said to do the opposite.  Also, it calls for 7 eggs.  7!  But after all that, I decided to go ahead and make it.

I started and the cake layer was easy.  But as I mixed the mousse layer, I began to get worried.  The mousse layer has four eggs in it and was very liquidy.  The picture of their mousse layer looked nothing like mine.  Mine was runny with chocolate flecks, while theirs was light brown and creamy.  I told Mom, "I knew this was a bad idea!  I am never making this again!"
Her response: "Too late now."

Thanks Mom.

So I poured the cake layer in first and then poured the mousse layer in, just like the instructions said.  Instead of creating layers, the mousse mixed in with the cake!  Disgusted, I stuck in the oven.

The recipe said to let it refrigerate for two hours then serve.  Well, I put it in for more than 24 hours.  Mom looked at it after my pronouncing it to be a soggy mess and adviced me to try it before we served it.

Well, I thought.  I can at least try to get a good picture.

So after all that, I tentatively tried a piece. 

And it was . . .

Disgusting warped unedible DELICIOUS!!!


Triple Chocolate Mousse Cake

Prep: 25 min.  Total:  4 hours 55 min.  Makes: 24 servings

1/2 cup chocolate syrup
1 pkg. (2 layer size) chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup sour cream
1 pkg. (8 oz.) cream cheese
1 cup sugar
1 can (12 oz.) evaporated milk
4 squares Baker's semisweet chocolate, melted
1 cup whipped topping, thawed

Preheat oven to 375.  Spray 12 cup fluted tube pan with cooking spray, pourin chocolate syrup.

Beat cake mix, water, oil, and 3 eggs with mixer until blended.  Mix in sour cream.  Pour over syrup in pan.

Beat cream cheese and sugar with mixer until blended.  Add remaining eggs, mix well.  Blend in milk and chocolate, gently spoon over batter.  Cover with foil sprayed with cooking sray; sprayed side down.

Place pan in large pan.  Add two inches of water to larger pan.  Bake 1 hour and 30 minutes.  Cool on wire rack.  Refrigerate two hours.  Invert cake on plate, remove pan.  Serve with whipped topping.

Note:  I made mine with a 10 cup pan, using all but two cups of the cake batter.  The extra batter will make nine cupcakes.  Just bake as directed on box.

Like I said, I doubted this recipe the whole way through, but it somehow turned out right and I followed the instructions above.  I cut the cake straight out of the fridge; I might let it sit a couple minutes to let the mousse layer soften.