I have a recipe for chocolate avocado mousse; will it "oxidize" (like guacamole) if I make it ahead of time?

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6 Comments

boulangere April 15, 2012
What an interesting combination. I imagine the texture will be amazing. Chocolate, odd as it may sound, is an acid. As lemon or lime in guacamole, chocolate's acid will take care of any oxidation. You're good to go!
 
ATG117 April 15, 2012
I'd agree with the consensus, but I'd still take care to place a piece of plastic wrap directly over it so that it touches the mixture and keeps out as much air as possible.
 
adambravo April 15, 2012
I got the recipe here--http://www.vanillagarlic.com/2012/04/lessons-chocolate-avocado-mousse.html Tastes delicious!
 
mensaque April 15, 2012
I don't think so...and it sounds wonderful!Could you post the recipe?Thanks!
 
Reiney April 15, 2012
Assuming it's not white chocolate, the colour of the chocolate would probably cover up any oxidation effects.
 
hardlikearmour April 15, 2012
I'm thinking the darkness of color with the chocolate is going to cover any oxidation that may happen, so I wouldn't worry about it.
 
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