Chocolate avocado mousse

There are plenty of 'instant chocolate mousse' recipes on the internet. Many are vegan, but this one isn't (though you can easily make it vegan). Using regular milk and chocolate makes this version even lusher, with extra silkiness from the avocado.

Chocolate avocado mousse Credit: Kitti Gould

• serves

  2

• prep

  5 minutes

• difficulty

  Easy

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Ingredients

• 2 ripe avocados
• 150 g quality dark chocolate, melted
• 30 g (¼ cup) quality cocoa powder
• 2-4 tbsp milk or nut milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• ½ tsp sea salt flakes, to garnish
• raspberries, to garnish
• chopped chocolate, to garnish

Chilling/freezing time: 1 hour

Instructions

1. Place all the ingredients in a blender, starting with the lesser amount of milk and process until smooth, adding the remaining milk if needed.
2. Spoon evenly into four small glasses, then cover and refrigerate for 1 hour. You can eat the mousse straight away but chilling it for an hour gives it the optimal consistency.
3. Garnish with a sprinkle of salt flakes, raspberries and chopped chocolate.

 

Photography by Kitti Gould.

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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.

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