Centered Chef‘s Chef Ryan Hutmacher: So I want to share a recipe, but I have to preface it with the fact that even as a health focused chef, I’m the first to admit that “healthy versions” of classic, indulgent recipes are typically an epic fail, when compared side by side. I know this from personal experience when I first started cooking professionally as a personal chef who had clients that I supported with weight loss. From Mornay sauces made with soy milk for vegan macaroni and cheese to fat free salad dressings, I’ve tried it all, and some of it wasn’t pretty. You can’t call something Biscuits and Gravy if it ain’t made with roux, milk, sausage and fat drippings, especially when there’s seemingly clever substitute for something as simple as the biscuit. I firmly believe that a little of the pure thing, is better than foregoing flavor for portion.
That brings us closer to the recipe I want to share and the reasoning why I want to share it. Now, my mom used to make the most amazing French Silk Pie with raw egg yolks, heavy cream and a mixture of milk and dark chocolate with this amazing butter and graham cracker crust. Now, here in lays the problem. With my diverse group of friends and hosting dinner parties, some people are vegan, some lactose intolerant and some are even gluten free … or so they say they are this week 😉
So, even though I want to make mom’s pie for a special occasion to not only make my friends happy with a dabble of something indulgent, but I want to honor my mom’s legacy with this ridiculously decadent family recipe. Since it’s a no go and I don’t want to try to formulate a new version of something that’s already perfect, so I go for something else I created that’s super simple, indulgent, satisfies anyone’s chocolate fix and of course, appeases all eating habits. It’s my Chocolate Avocado Mousse, which has been tested, retested and perfected, using the simplest ingredients, including cocoa powder and, of course, avocado.
EDITOR’S NOTE: Watch The Centered Chef Ryan Hutmacher’s Chocolate Avocado Mousse on YouTube.
The Centered Chef Ryan Hutmacher’s Chocolate Avocado Mousse
- 1 ripe avocado
- ¼ cup honey
- ¼ cup unsweetened cocoa powder
- 2 tsp. vanilla extract
- ¼ tsp. kosher salt
- ¼ cup water Lemon juice
- to taste Raspberries
- to garnish Method
- Place avocados into food processor and puree until only small bits of avocado remain.
- Add honey, cocoa powder, vanilla extract, kosher salt and process until well combined. Scrape sides of food processor to ensure cocoa powder is incorporated.
- Gradually add 1 tablespoon of water at a time to achieve a creamy consistency.
- Adjust seasoning with lemon juice to taste.
- Place in the refrigerator for at least 1 hour.
- Garnish with raspberries. Enjoy!