Using avocados in desserts is one of the healthy dessert maker's best-kept secrets; their smooth creamy texture lends itself well to ice-creams, gelatos, cheesecakes and chocolate mousse (instead of using cream), yet its flavour is so subtle no one would ever guess. Give it a go in this decadent chocolate avocado mousse and you'll see what I mean.
|125 g||Dark chocolate, 60-70% cocoa, broken into pieces (Main)|
|2||Avocados, firm and ripe, chopped|
|⅓ cup||Coconut cream|
|3 Tbsp||Runny honey|
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- Melt chocolate in a double boiler: place chocolate in a bowl to melt, whilst stirring frequently, over a saucepan of simmering water (make sure the water does not touch the bottom of the bowl or else it will risk the chocolate burning or becoming grainy).
- Puree avocado, coconut cream, honey and melted chocolate together until smooth.
- Spoon into serving glasses and chill in fridge. Garnish with chocolate shavings or berries.