Savory (and Healthy) Dark Chocolate Mousse

For this blog post, we will be putting away the garlic press and olive oil, and instead will be focusing on a savory dessert recipe that recently caught my attention for two reasons – the health facor and the unique ingredients.

Lately, I’ve been having some interesting dietary conversations with both my pal Mike (aka The Gluten-Free Paisan), with whom I’ll be collaborating on a delicious recipe very soon, and my good friend Jessica, who has had inspiring and successful results as of late with the Keto diet. While I am fortunate to not personally be dealing with any dietary restrictions, I still find it both fascinating and intriguing to speak with those who have made necessary and successful adjustments to their diets and lifestyle. When I came across the recipe that I am sharing with you today, I knew that it would be a fun opportunity to experiment with a healthy alternative for a dessert that is normally both sweet and rich. I also happened to have some ripe avocados on hand – which happens to be a key ingredient – so here we go! But before I get into the actual recipe, there are a few things that I feel should be explained about the initial ingredients and the substitutes that I have made.

Regardless of what dietary path a person follows – whether it be gluten-free, Keto, the Mediterranean Diet, or even Weight Watchers – one of the key ingredients that you are encouraged to kick to the curb is sugar. I am not going to reinvent the wheel by preaching to you about the negative impacts of sugar. There is already a ton of research available online. If you are interested in reading up a bit on sugar, I do suggest checking out the following healthline.com article by Jillian Kuala, MS, RD: 11 Reasons Why Too Much Sugar Is Bad for You.

As I mentioned earlier, what really turned me on to this recipe was the unique combinations of ingredients. I would never have imagined chocolate and avocado working together as a pair. When I saw that these were the two key ingredients in this recipe, I knew that I had to give it a try. While doing my research, I came across a few variations of this recipe, which all used 100% natural cocoa powder mixed with puréed avocado, vanilla extract, coconut or almond milk and a natural sweetener (like stevia) to help cut the bitterness of the cocoa. This version is actually vegan-friendly.

The key ingredients: dark chocolate and avocado.

Cacao 101: What Do the Numbers Actually Mean?

Before we move any further, let’s do a a quick review of cacao percenatges and what the numbers actually mean. The following information was gathered from a greatist.com article by Anisha Jhaveri: Does the Percent on Your Chocolate Bar Really Mean It’s Healthier?

Simply put, the percentage of cacao listed on a chocolate bar tells you how much of that bar consists of actual cacao bean product. That cacao bean product is made up primarily of chocolate liquor, which refers to a combination of cocoa solids (ground cocoa powder) and cocoa butter (the naturally occurring fat in the cacao bean). Extra cocoa butter (and sometimes, extra cocoa solids) is often added to make the chocolate creamier or more intense in flavor.

If you’ve got an 80% cacao bar, 80% of that bar will be made up of that chocolate liquor + added cocoa butter and/or solids combination, with the remaining 20% made up of fillers—mostly added sugar.

Bars with 50% cacao: 50% chocolate solids + cocoa butter, 50% filler ingredients (sugar, lecithin, vanilla, etc).

Bars with 85% cacao: 85% chocolate solids + cocoa butter, 15% filler ingredients (sugar, lecithin, vanilla, etc).

Bars with 100% cacao: 100% chocolate solids + cocoa butter, 0% added sugars or flavorings (this probably wouldn’t taste very good, which is why you don’t see them often, but you can add 100% cacao to smoothies and desserts)

Still not sure which bar you should be reaching for? Strip it down to one basic rule: If you’re looking to get the cardiovascular and anti-inflammatory benefits of cacao’s flavanols and polyphenols, look for chocolate with at least 70% cacao content.

Now that we have all of the formalities out of the way, let’s get back to the recipe. As I mentioned earlier, the original source recipe used 100% cocoa powder and natural sweeteners to boost the flavor. While I did have 100% cocoa powder on hand, I also had a 3.5 oz bar of organic 73% dark chocolate that I decided to use in place of the cocoa powder. Because the bar was already made up of 27% filler that contained sweeteners, I would cut back on the additional sweetener that would be added for taste. The actual amount of sugar coming from the bar would be less than 27%, because I was only using 2/3 of the bar in the recipe. [Note: the math is getting pretty deep here, so let’s just say that we are compensating wherever possible to keep the sugar to a minimum.]

Melting the chocolate in a bowl sitting over a pot of simmering water…known as a bain-marie.

Another adjustment that I would have to make would be to cut back on the almond milk. The original recipe called for 1/4 cup of milk, but that was to originally be mixed with the cocoa powder. Because I was using a solid bar, I would have to melt in down instead of grinding it to a powder, which would turn it into a liquid form on its own. Adding too much milk would make the recipe too thin and liquidy, so I adjusted the milk measurement to 1/8 cup.  I kept the same measurement for the vanilla extract for flavor, and I added a dash of cinnamon to the mix to give it a bit of a savory taste. 

All of my ingredients were now in place and it was time to mix up some mousse. The real secret to this recipe is to make sure that your avocado is puréed completely to a smooth consistency. If any chunks of avocado are detected in the recipe, the mystique of the dish will be gone. So, I make sure to purée the avocado, then I added the melted dark chocolate, vanilla extract and cinnamon. I then added the milk a little a a time to make sure that the consistency wasn’t too thin, and then added a bit of sugar to taste. I did end up using sugar as my sweetener because I did not have any sweetener substitutes in the house. But I’m sure that sweetener substitutes would have worked just as well with my version. Just be sure to add slowly and adjust accordingly to your taste. 

When I first came across this recipe, I was intrigued and curious…mainly curious on how chocolate and avocado would work together. I will now tell you straight up that this dessert is REALLY GOOD. Looking at the ingredients individually, it is a bit baffling. But once they come together, they make a very creamy, rich and satisfying chocolate dessert. And it is not so bad for you, either! If you keep the ingredients a secret, I guarantee you that those who try it would never, ever guess that the base to this dessert is puréed avocado. Both of my daughters tried it and gave an honest thumbs up…and this is coming from two people who know their sweets!

So, if you are looking for a healthier alternative to a rich and decadent dessert, give this one a try. And again, you can make this as healthy as you wish by using a higher percentage dark chocolate or pure cocoa powder, and balancing the taste with a tiny bit of sugar or sugar substitute of your choice. I have included both my version, which uses a 73% dark chocolate bar, and the original version, which uses 100% raw cocoa powder and a natural sweetener (which is also a vegan option). You can even kick it up a notch by topping it with crushed almonds, fresh berries, granola or shredded coconut.

Special thanks to Jessica Brasch for the inspiration and guidance!

Dom’s Savory Dark Chocolate Mousse
(Serves 2)

Original Recipe (courtesy of Nicola Jane Hobbs)
www.mindbodygreen.com

Grilled Zucchini Caprese Bites

There is nothing quite as satisfying as a simple recipe that uses basic and fresh ingredients, which then produces an amazingly enjoyable dish. The recipe that I’m sharing with you today fits perfectly into this category. Because it can easily be prepared on the grill, it also qualifies as a summer must-have!

One of my all time favorite dishes is the classic Caprese Salad. How the fresh basil, slices of tomato and fresh mozzarella complement each other is pure mouth-watering bliss. One of my favorite vegetables, especially during the summer grilling season, is the zucchini. With just a splash of olive oil, salt and pepper, and maybe a dash of garlic powder, you have a tasty and healthy vegetable dish that works well with just about any meal served up on the grill. By combining the ingredients of a Caprese Salad with sliced zucchini, you end up with a four-star appetizer that just about anyone will enjoy. You could almost pass it off as a healthier version of a mini bagel bite…now who in their right mind would turn THAT down?!?

Now, before we go any further, I do highly suggest that you use either a grill mat or a grill tray for this recipe. Flipping zucchini slices on a traditional grill grate is always a bit of a gamble, and I would hate to have you drop a few slices between the grate openings into the fiery pit below…and yes, it will happen.

The ingredients are very simple, and can easily be adjusted to accommodate additional servings.
We are going to start with the following:

• 1 large zucchini, cut into 1/2″ slices (you should get about 15 or so slices)
• 12-15 cherry tomatoes, sliced (you may need to use more than one slice of tomato per zucchini slice, depending on the size of the zucchini slices)
• fresh mozzarella, cut into small pieces that will fit on top of the zucchini slice (a container of mini mozzarella pearls found in the gourmet cheese section of your grocery store work well)
• 15-20 fresh basil leaves (depending on how many zucchini slices you have)
• olive oil
• salt and pepper
• garlic powder

Warm your grill to medium-high, and prepare to cook over direct heat. Again, although it is not mandatory, I highly suggest that you use a grill tray or a grill mat instead of cooking the zucchini slices directly on the grill grates. You could also use a sheet of aluminum foil. Whatever surface you are using, be sure that the surface is lightly sprayed or oiled to avoid the zucchini from sticking.

Lightly brush each of the zucchini slices with olive oil, then season each slice with a bit of salt, pepper and garlic powder. Place the zucchini slices, seasoned side up, on the prepared grill area. Let the zucchini cook for about 5-7 minutes, or until the bottom of the slices start to brown, adjusting the flame as needed.

Carefully flip the zucchini slices, making sure that none drop through the grill grates. Top the zucchini slices with a piece of basil, a slice or two of tomato, and a piece of fresh mozzarella.

Let the zucchini cook for another 5-7 minutes, or until the cheese starts to melt.

Carefully remove the zucchini slices. Season with additional salt if necessary. Serve and enjoy!

Oven-baked Version

You can easily prepare this dish in the oven as well. Pre-heat your oven to 400˚. Place the zucchini slices on a lightly sprayed or parchment lines cookie sheet. Bake for 5-7 minutes (no need to flip the zucchini when baking in the oven). Top with the basil, sliced tomato and fresh mozzarella. Bake for another 7-10 minutes, or until the mozzarella starts to melt. You can also go with a more traditional pizza-inspired taste by using sauce, shredded mozzarella, oregano and sliced pepperoni as your topping.

Summer Avocado Salad

Previously, I shared with you my recipe for Avocado Egg Rolls. Inspired by the popular Cheesecake Factory appetizer, this tasty and healthy recipe has become a staple on both our party menu and our quick Saturday night dinner menu. The zesty aroma of the fresh ingredients in the filling alone is enough to make my mouth water every time I am asked to whip up a batch.

For our most recent friends gathering, I decided to switch the recipe up just a bit by eliminating the egg roll wrappers (and the time it takes to stuff and roll), and create a chunkier version of the filling to serve it as a summer salad. Now, the egg roll version may have been a hit at previous gatherings…but this new salad version will be a guarantee for many summer Condo cook-outs to come. Whether served on its own, with tortilla chips, or as a topping on grilled chicken or fish, the fresh ingredients coated with a zesty lime dressing will be the perfect accent to any summer get-together. And if you really want to carry over the crunch of the egg roll version, try adding some crushed Chinese noodles to the mix!

Summer Avocado Salad
Makes 6-8 servings

1 tbspn olive oil
zest and juice of 1 lime
pinch of cayenne pepper
pinch of salt
2 firm, ripe avocados, halved and pitted
1 cucumber, peeled and chopped
1 small red bell pepper, diced
8 cherry tomatoes, halved
1 tbspn cilantro, finely chopped

In a small bowl, mix together olive oil, lime zest and juice, cayenne pepper and salt. Set aside.

Scoop out flesh of avocados, rough chop into pieces. Add the cucumber, pepper, tomatoes and cilantro, mix well. Add liquid mixture, stir well. Refrigerate until ready to serve.

Optional – top with crushed Chinese noodles just before serving.

The Pride and Passion of The Italian American Podcast

Listening to podcasts has been part of my regular daily routine for a number of years now. Whether I’m plugged in at work or listening to a playlist in the car, my personal favorites – which range from comedy and music to social and current events – offer endless hours of entertainment and education. As of late, I often find myself gravitating toward podcasts that focus on either culinary tips or Italian American culture, as a bit of resource and inspiration for potential future blog post ideas. One podcast that I recently discovered and immediately fell in love with is The Italian American Podcast.

Co-hosted by Anthony Fasano & Dolores Alfieri, The Italian American Podcast offers a wide range of episode topics, such as family history and traditions, recipes, tips on how to trace your genealogy, and special interviews with famous Italian American chefs, musicians, athletes and authors. However, the episodes that really pulled me in as a fan are the ones where Anthony and Dolores invite their audience to not only learn about their own family history and traditions, but to also listen in as they record their family during one of their many special traditional gatherings.

The Italian American Podcast hosts, Anthony Fasano and Dolores Alfieri.

For those of you who have had the wonderful and unique opportunity to celebrate a Christmas Eve Feast of the Seven Fishes Dinner with your extended family, or to spend a day preparing a special annual family recipe with your cousins, aunts and uncles, you will no doubt enjoy the episodes that are focused on such family events. Both Anthony and Dolores have been gracious enough on more than one occasion to actually set up a mic during one of their family gatherings to record and share the event with their listeners. The events aren’t scripted, they are just recorded as is…capturing every wonderful and loving sound and conversation that is going on in the background. The laughter, the stories, the memories…they are all captured and preserved for all of us to enjoy. I would be lying if I said that I wasn’t almost moved to tears a number of times while listening to these special recordings. And for those of you who have not been fortunate enough to personally experience one of these events, you will quickly develop an understanding and appreciation of these treasured Italian American family moments just by listening to these episodes.

The interview episodes are also done very well, as the guests are asked well-structured and inquisitive questions. The listeners will no doubt learn and absorb from these fantastic interviews. Over the course of the podcast’s history, Anthony and Dolores have interviewed a number of intriguing guests of Italian American heritage, such as celebrity chefs Lidia Bastianich and Mary Ann Esposito, sports celebrities Franco Harris, Mike Piazza and Tony Reali, singers Vanessa Racci and Lena Prima, and authors Domenica Marchetti, Tom Santopietro and Adriana Trigiani…just to name a few.

Earlier this month, I also had the pleasure to be interviewed by Anthony about my Cucina Domenico food blog and my book, A Little of This and Some of That, for their podcast episode #63: The Conversations That Help Us Keep Our Italian American Traditions Alive. I’ve had the opportunity to do a number of interviews over the years, and my conversation with Anthony was one of my favorites. Anthony expressed a lot of appreciation for my efforts in keeping the Italian American traditions alive, and my feelings towards the amazing job that he and Dolores are doing with their podcast is mutual. And who knows…maybe some day we’ll even find an avenue to collaborate with each other!

I highly recommend and encourage you to check out The Italian American Podcast. As their website tagline says, it will inspire you to deepen your Italian American Heritage.

Links

Be sure to visit The Italian American Podcast website at italianamericanexperience.com to check out all of their podcast episodes, blog entries, videos and community page.

You can also listen to The Italian American Podcast on iTunes or on Stitcher.com.

And please be sure to give a listen to Anthony’s interview with myself and Messina Reale, of the website Ovunque Siamo.
Episode #63: The Conversations That Help Us Keep Our Italian American Traditions Alive

Thank you, Anthony and Dolores, for your encouragement and inspiration, and for keeping the passion of the Italian American culture alive and well!