Saturday, June 5, 2010

DESSERT: Easy Agave-Sweetened Dark Chocolate Buttermilk Mousse

Servings: 5-7

  • 1 Ghirardelli 100% Cacao Unsweetened Baking Bar (or 4 oz of 72% Cacao or greater dark chocolate)
  • 4 tbsp agave nectar
  • 2-3 tbsp pure vanilla extract
  • 3 tbsp brown sugar
  • 3 large eggs
  • 2 cups buttermilk (try Trader Joe's lowfat buttermilk)
  • Heat buttermilk in a medium sized saucepan for 3-5 minutes, stirring frequently (don't worry if the milk seperates)
  • Beat the three eggs until slightly frothy
  • Add agave to the egg mix
  • Add the egg mixture to the buttermilk and stir constantly for at least 4-5 minutes; keep the mixture over low-medium heat
  • Once the mixture thickens, remove from heat and allow to cool for 4-5 minutes
  • Stir in chocolate and sugar (you can omit the sugar and just up the agave)
    • NOTE: because the recipe uses buttermilk instead of cream, the mixture may look somewhat lumpy - utilize a hand blender to quickly stir and create a more homogeneous mixture
  • Pour mixture into a mixing bowl (stainless steel is best) 
  • Add in vanilla extract
  • Set mixture aside to cool for 3-5 minutes
  • Allow mixture to set in the fridge for at least three to four hours
  • Serve plain or with a garnish (try a dollop of whipped cream, mint, and berries)

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