Chocolate of the Gods Mousse with Raspberries and Mint
From House Beautiful May 2010, recipe credited to The Balanced Plate, Renée Loux, Rodale Publishing
The recipe included some optional ingredients and measurements. Here's how I did it:
2 c. Hass avocados
1/2 c. + 2 T. maple syrup
4 T. organic sugar
2 t. vanilla extract
1 t. balsamic vinegar
1/2 t. soy sauce
One of the medicines useful in treating any kind of eye problem and that to as soon tadalafil free shipping as possible. Zinc obviously is key http://www.cerritosmedicalcenter.com/pid-4681 canadian pharmacy cialis to the normal working of the conceptive framework. The surgery is performed by the Cardiologist you can consult them at Jaslok Hospital and Research Centre, Mumbai. http://www.cerritosmedicalcenter.com/pid-6212 buy generic levitra A child with parents addicted to alcohol considers drinking as a natural viagra usa mastercard and accepted behavior. 1 c. pure cocoa powder
1 pint raspberries
handful of fresh mint leaves, chopped
Scharffen Berger's Cacao Nibs for garnish (these were optional; I couldn't find them so used shavings of Ghiradelli 70% pure cacao chocolate)
In a food processor, blend the avocado, maple syrup, organic sugar, vanilla, balsamic, and soy sauce until creamy.
Add the cocoa powder and blend until smooth. Sift the powder before adding to prevent lumps with a simple metal strainer.
Distribute half of the raspberries evenly between six wine goblets. Follow with a dollop of mouse, a sprinkle of mint, the remaining raspberries and more mint. Add a final garnish of the chocolate shavings.
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