A vision came to me in my sleep. A vision of eggplants being used for evil… being used…for dessert!
Having just received two eggplants in my CSA basket, I decided to make this vision come true.
I give you a gluten free, dairy free, paleo, vegetarian, low carb, insert-dietary-need-here dessert that is beyond decadent and will induce feelings of guilt and drool.
Behold! I give you chocolate mousse made from EGGPLANT!!
This recipe only has three ingredients – eggplant, sweetener and cocoa powder. Use a high quality cocoa powder to make this a truly decadent experience. I prefer NuNaturals Liquid Stevia as my sweetener of choice and adore it. The liquid sweetener for this recipe helps prevent graininess that you might get from a granular sugar, such as Swerve.
First, you gotta roast your eggplants. Cut your eggplants in half and score them with a knife – salt liberally and let them sit for thirty minutes, upside down on a cooling/cookie rack, so they can sweat out any bitterness.
Pre heat oven to 415, wipe your eggplants down and put them on a baking tray and drizzle with olive oil. After about 45 minutes in the oven, they’ll be super tender/squishy. Remove and let cool.
You can bake/puree the eggplant the night before as well. Makes 4 small (but VERY decadent/filling) servings. Go crazy and put fresh raspberries, almonds, or home made whip cream on top. SERVE IMMEDIATELY/SAME DAY. Eggplant changes over time, and the sweetness decreased end of the next day.
Grab an immersion blender and beat up some whole cream to add a dollop of whip cream on top of the mousse. The whipped cream helps balance out the sweetness of the fudge; I love it!
Thanks to Jimmy Moore for challenging me to add an avocado! Normally I dislike putting avocados in my desserts (had a bad experience before) but this worked out nicely. 🙂
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