Mousse de Chocolate e Licor de Caramelo com Flor de Sal

Chocolate Mousse and Caramel with Fleur de Sel Liqueur

- 200g of dark chocolate tablet (60% cocoa);
- 2 small avocados;
- 2 tbsp maple syrup (or other sweetener to taste)
- 2 tablespoons of Caramel with Fleur de Sel Liqueur ;
- Flor de sal to taste

- Break the chocolate into small pieces and melt in a bain marie. 
- Brush a silicone mould with the melted chocolate and chill to create chocolate "cups". Repeat the operation making sure they are well sealed on all sides, as they will contain the liqueur. 
- Cut the avocados in half, remove the pulp with a spoon, taking care not to damage the peel. 
- In a food processor, add the melted chocolate, the maple syrup and the liqueur to the avocado pulp. 
- Grind everything until you obtain a cream. Spread the mousse over the avocado skins and put it in the fridge.
- At serving time, remove the chocolate "glasses" and fill them with the caramel liqueur with fleur de sel. Sprinkle the mousse with the fleur de sel and place the "chocolate glass" on top.

- This "mousse" is quite consistent once cold, if you prefer it creamier you can add coconut cream (the solid part of coconut milk), or Greek yoghurt.
- It helps to balance the avocado bowls if you put salt in the bottom of the serving dish.
- If you don't have the candy dish you can make a dimple in the centre of the mousse and drizzle directly with the liqueur when serving.
- The liqueur in the chocolate glass is meant to drizzle over the mousse, but you can also drink it like this and drizzle the mousse directly from the bottle.

 Created by: Tentações sobre a Mesa

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Tentações sobre a mesa

Helena Gonçalves criadora do blogue "Tentações sobre a mesa" que desde 2011, faz sucesso no mundo da culinária.
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