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Chocolate & avocado mousse
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Total Time:
20 minutes
Indulgent chocolate mousse made with avocado. Use avocado shells for homemade Easter egg halves filled with fruits and cherries. Perfect Easter dessert.
Ingredients:
  • 300 g quality dark chocolate (70%)
  • 2 large ripe avocados
  • 2 heaped teaspoons cocoa powder
  • 2 teaspoons vanilla bean paste
  • 3 tablespoons maple syrup
  • 1 x 160 g tin of coconut cream
  • fresh fruit such as oranges, strawberries, blueberries, raspberries to serve
  • amarena cherries in syrup to serve, optional
  • white chocolate to serve, optional
Instructions:
  • Break 80g of dark chocolate into a heatproof bowl and melt either over a double boiler or in the microwave until smooth. Keep the bowl over the warm water. In the meantime, scoop out the flesh of the avocados into a food processor. Use a pastry brush to coat the insides of the avocado shells with a layer of melted chocolate. Place in the fridge for 10 minutes to set. Repeat twice more for a total of three chocolate layers. Let the shells set completely in the fridge. Place the bowl back on low-medium heat, add the remaining dark chocolate to melt. Combine melted chocolate with cocoa powder, vanilla bean paste, maple syrup, coconut cream, and a pinch of salt in the food processor. Pulse until smooth. Chill in the fridge for up to 2 hours. Remove the chocolate shells from the avocado skin. Roll up 1 tablespoon of chocolate mousse on each serving plate using a hot spoon. Fill the chocolate shells with fruit and drizzle with cherry liquor. Optionally, garnish with melted white chocolate.

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