If the chocolate mousse is your favorite dessert but you avoid it for fear of taking three kilos, good news: it is possible to prepare a healthier and just as tasty version thanks to an amazing ingredient.
“A much more favorable profile than butter”
No offense to purists who swear by butter and cream, this mystery ingredient is none other than … the lawyer. An astonishing and yet similar food – as its rich and creamy texture is close to this fat.
“”Butter and lawyer have apparently nothing to do, and yet they can sometimes meet in surprising recipes like chocolate mousse“Confirms Julie Boët, dietician-nutritionist.
Indeed, if the butter brings a certain smoothness and taste, on the nutritional level, its regular consumption must remain moderate. “It is a dairy product rich in saturated fatty acids, which, in excess, can help increase the level of LDL cholesterol, that which is commonly called “bad cholesterol“warns the expert.
The lawyer, for his part, is just as rich in lipids, but these mainly belong to the family of mono-insaturated fatty acids, recognized for their protective effect on the cardiovascular system. “It is an interesting source of fibers, potassium and antioxidants, which gives it a much more favorable profile than long -term health butter”, recognizes the specialist.
However, lawyer is not a “miracle” food.
“Its caloric density remains high and its overconsumption can also promote an excess energy. It also has a significant ecological impact: the intensive culture of the lawyer in Latin America requires a lot of water and sometimes leads to significant environmental and social consequences”, Julie Boët alert.
Ideally, it is therefore preferable to choose a lawyer cultivated in France, available from October to December. “This not only makes it possible to reduce the carbon footprint, but also to consume a fruit picked at maturity, often more tasty and richer in nutrients”, still reveals the dietician.
A more digestible chocolate mousse
In a chocolate mousse, the lawyer plays the role of creamy fat, while bringing a rather very pleasant creamy texture.
“The taste of chocolate dominates, which allows you to enjoy its nutritional benefits without feeling the flavor of the avocado. It is therefore an interesting alternative to enrich the dessert with good fatty acids, fiber and micronutrients, while reducing the amount of saturated fat from butter. protector “, underlines the nutritionist.
Aquafaba, another alternative to consider
Finally, there is another surprising option: the aquafaba, which is all the cooking (or conservation) water of the chickpeas. Whur, it is stiff as egg whites and allows lightness to a chocolate mousse.
“Aquafaba does not replace butter because it does not bring fat. But it can replace eggs in certain preparations, which makes it a precious ingredient for allergic or vegan people. Nutritionally, Aquafaba remains poor in calories and nutrients, and only brings very little protein, however, it is undeniable: it allows you to obtain a texture aerial and gourmet, without additional contribution of fats or animal proteins “, indicates the nutritionist.
Thus, using this ingredient in your foam you will not have to add egg or fat. An ideal option if you want to take care of your health or vegetate your diet!