Chilli chocolate mousse

It’s a hug in a cup. This decadent mousse will satisfy all your chocolate cravings, so you can forget about a serve of guilt on the side. The chilli will warm you up from the inside-out.

• serves

  2

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• ½ avocado
• 1 small banana 
• 1 tbsp raw cacao 
• 1 tsp vanilla 
• pinch of salt 
• pinch of ground chili 
• ½ cup fresh raspberries 
• 2 tbsp dark chocolate, grated

Chilling time 30 minutes

Instructions

Process all ingredients, except raspberries and dark chocolate, in a blender until smooth. Divide between two ramekins, tea cups or small glasses and refrigerate for 30 minutes before eating. Top with berries and chocolate to serve.

Note

• This treat can be eaten straight away but is better slightly chilled. Although it won’t keep long in the fridge, chances are that won’t matter.

Recipe from Eat Drink Paleo Cookbook by Irena Macri, with photographs by Irena Macri. Published by Irena Macri. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.