11523

Chocolate avocado mousse

  • serves 4
  • A little effort

Using avocado instead of cream or egg white is a great way to make a vegan version of classic chocolate mousse. It’s rich, so serve in small glass pots or shot glasses, and top with cocoa nibs for an extra chocolate hit without the added sugar.

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Ingredients

  • 70% dark chocolate 100g
  • avocado 1 ripe, seeded and peeled
  • agave syrup 1 tsp
  • raspberries, cocoa nibs or chopped or pistachios to serve 

Method

  • Step 1

    Melt the chocolate in the microwave, or in a bowl over a pan of simmering water, then leave to cool for a minute. In a small blender, whizz the avocado until it is a very smooth paste, add 1 tbsp water if you need. Tip into the melted chocolate with the agave syrup and fold in well. Divide between 4 small glasses and chill until you need them. Top with raspberries, cocoa nibs and pistachios to serve.

Watch our 20-second video for the easiest way to stone an avocado...

Nutritional Information

  • Kcals 247
  • Fat 20.2g
  • Saturates 8.1g
  • Carbs 10.9g
  • Fibre 4.9g
  • Protein 2.9g
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