SERVES 6
This mousse is spectacularly simple 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 can easily whip it up at the end of a dinner party. The avocado taste is very subtle – despite the goodness, it just tastes like a decadent chocolate mousse should!
INGREDIENTS
100g dark chocolate, broken into pieces (see Tips)
400g avocado flesh (see Tips)
125g (1/2 cup) coconut cream
105g (3 1/2 tbs) pure maple syrup
35g (1/3 cup) raw cacao powder (see Tips)
Fresh raspberries, to serve
Whipped cream, to serve (optional)
PREPARATION
1. Gently melt chocolate (either in a heavy-based saucepan over the stovetop or in a microwave-proof bowl in the microwave), stirring occasionally, until chocolate is melted and smooth. Set aside to cool slightly.
2. Scoop avocado flesh into a food processor or high-powered blender. Add coconut cream, maple syrup and cacao powder and process until almost smooth. Scrape down sides with a spatula and process until smooth.
3. Add melted chocolate and process until combined. Scrape down sides with a spatula and process until smooth and creamy.
4. Transfer into 6 serving glasses and serve topped with raspberries and whipped cream (optional).
TIPS
If you prefer, you can use raw dark chocolate in this mousse, in which case melt the chocolate as gently as possible (over a very low heat) to preserve more of its natural nutrients.
Note that 400g is the peeled avocado weight with the stone removed (i.e. the avocado flesh weight). This is approximately 2-3 avocados.
If you don’t have any raw cacao on hand, you can use regular cocoa powder instead.
NUTRITION NOTE
The avocado adds some green raw goodness to this mousse, with a boost of vitamins C, E and K, folate, fibre and potassium. The flavour is quite subtle – it’s one way to get some extra green into your day.