When I first embarked on my journey towards a healthier lifestyle, I thought I would have to sacrifice my love for desserts. However, I soon discovered that with a little creativity and the right ingredients, I could enjoy indulgent treats without the guilt. This inspired me to create these delightful profiteroles filled with a luscious avocado chocolate mousse. Not only are they visually stunning, but they also pack a powerful nutritional punch thanks to the wholesome ingredients.
Ingredients
For the choux pastry:
– 1 cup whole wheat flour
– 1/2 cup water
– 1/2 cup almond milk
– 1/2 cup coconut oil
– 1/4 teaspoon sea salt
– 4 large eggs
For the avocado chocolate mousse:
– 2 ripe avocados
– 1/4 cup raw cacao powder
– 1/4 cup maple syrup or honey
– 1 teaspoon vanilla extract
– A pinch of sea salt
– Optional: dark chocolate shavings for garnish
Instructions
To make the choux pastry, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, almond milk, coconut oil, and sea salt. Heat over medium until the mixture comes to a gentle boil. Remove from heat and add in the whole wheat flour all at once, stirring vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan.
Let the dough cool for a few minutes. Once it has cooled slightly, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Transfer the choux pastry dough to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet, spacing them about 2 inches apart. You can also use a spoon if you don’t have a piping bag.
Bake in the preheated oven for 20-25 minutes, or until the profiteroles are puffed and golden brown. Do not open the oven door during the first 15 minutes of baking to ensure they rise properly. Once baked, allow them to cool completely on a wire rack.
While the profiteroles are cooling, prepare the avocado chocolate mousse. In a food processor, combine the ripe avocados, raw cacao powder, maple syrup (or honey), vanilla extract, and a pinch of sea salt. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if desired.
Once the profiteroles are completely cooled, carefully cut a small hole in the bottom of each puff. Fill a piping bag or a zip-top bag with the avocado chocolate mousse, snip off the corner, and pipe the mousse into each profiterole until they are filled.
To serve, arrange the filled profiteroles on a platter. For an extra touch, sprinkle dark chocolate shavings on top or dust with a bit of cacao powder.
Enjoy these delightful superfood profiteroles that not only satisfy your sweet tooth but also nourish your body! Each bite is a reminder that healthy desserts can be just as indulgent and delicious as traditional ones.