Avocado-White Chocolate Mousse Pie
For one 9 inch Springform Pan:
Crust Ingredients:
2/3 cup chocolate nibs (or bittersweet chocolate, chopped)
2/3 cup unsalted macadamia nuts (roughly chopped)
2/3 cup dried coconut (sweetened is fine, too, shaved or shred)
In a food processor, process nuts and chocolate until mealy, add the coconut and pulse a few seconds.
Line the pan with the nut mixture, patting evenly on the entire bottom of pan. Bake for 8 minutes in a 350 degree oven. Remove and set aside.
For the filling:
10 ounces white chocolate chips
2 medium ripe avocadoes (good buttery ones!)
6 egg whites
2 ½ cups whipping cream
2 tablespoons sugar
Pinch of salt
Melt the white choc. chips in a double boiler over med. heat until soft.
Place the avos in a food processor and add the melted white chocolate to this and process until creamy.
Remove from processor and put in a large mixing bowl.
Whip the egg whites until med. stiff, set in refrigerator.
Whip the cream until soft peaks form and add the sugar and salt and whip another 10 seconds.
Gently fold the egg whites into the avo-choc. mix. Fold in the whipped cream saving about a ½ cup.
Spoon the avo mixture into the springform pan spreading from the inside out, evenly.
Top with the remaining whipped cream in decorative dollops. Refrigerate for at least six hours or overnight. Enjoy!
You can garnish with a few chocolate nibs (or shavings) and a couple slices of avocado!
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