Avocado Chocolate Mousse
This mousse is spectacularly easy and nutritious. Best of all, because it's made with avocado instead of raw egg, even pregnant women and children can enjoy it. There's no need to make it ahead - if you have the ingredients on hand you could just whip it up at the end of a dinner party and impress all your guests. The avocado taste is very subtle - despite the goodness, it just tastes like a decadent chocolately mousse should!
100 g dark chocolate (70% cocoa)
2 large (560 g) avocados
1/2 cup (125 g) coconut cream
3-4 tablespoons maple syrup
1/3 cup (35 g) raw cacao powder (or regular cocoa powder)
Whipped cream, to serve (optional)
Fresh raspberries, to serve
- Serves 6
Break the dark chocolate into pieces and place in a microwave-proof bowl. Gently microwave until melted, stirring occasionally. Set aside to cool slightly.
Scoop the avocado flesh into the bowl of a food processor. Add the coconut cream, maple syrup and cacao powder and process for 10 seconds. Scrape down the sides and process for a further 10 seconds.
Add the melted chocolate to the food processor. Process for 10 seconds, then scrape down sides. Process for a further 15 seconds or until creamy and smooth. Spoon into serving glasses (approx. 2/3 cup each). Serve topped with a dollop of whipped cream (optional) and raspberries.
Thermomix version: proceed as per recipe above. Blend the avocado, coconut cream, maple syrup and cacao powder for 10 sec/speed 5. Scrape down sides and blend for a further 10 sec/speed 6. Add the melted chocolate to the mixing bowl and blend for 10 sec/speed 5. Scrape down sides and blend for a further 15-20 sec/speed 6 until creamy and smooth. Spoon into serving glasses. Serve topped with a dollop of whipped cream (optional) and raspberries.