Dessert

Choc avo mousse

AvoMousseShell001.png
  • Serves: 4
  • Preparation: 10 minutes
  • Cooking: 5 minutes
  •       

Ingredients

200g dark chocolate
2 avocados
110ml thickened cream
1 tbs maple syrup
½ tsp vanilla extract
Edible flowers, to garnish (see tip)

Method

1

Coarsely chop 180g dark chocolate and place in a microwave-safe bowl. Microwave on High (100%) in 20-second bursts, stirring with a metal spoon between each burst, until chocolate is smooth and melted (see note). Set aside to cool slightly. Finely grated remaining chocolate and set aside.

2

Cut avocados in half and scoop flesh into a blender. Reserve avocado shells. Add melted chocolate, cream, maple syrup and vanilla to blender and process mixture until smooth.

3

Spoon mixture into reserved avocado shells. Sprinkle with grated chocolate and edible flowers to serve.

4

NOTE: Use a dry metal spoon when stirring the chocolate as moisture in wooden spoons can cause the chocolate to seize (go hard and grainy). You can also melt chocolate in a bowl set over a saucepan of simmering water.

TIP
5

Ensure the flowers you use are edible and unsprayed.

Ingredients

 200g dark chocolate
 2 avocados
 110ml thickened cream
 1 tbs maple syrup
 ½ tsp vanilla extract
 Edible flowers, to garnish (see tip)

Directions

1

Coarsely chop 180g dark chocolate and place in a microwave-safe bowl. Microwave on High (100%) in 20-second bursts, stirring with a metal spoon between each burst, until chocolate is smooth and melted (see note). Set aside to cool slightly. Finely grated remaining chocolate and set aside.

2

Cut avocados in half and scoop flesh into a blender. Reserve avocado shells. Add melted chocolate, cream, maple syrup and vanilla to blender and process mixture until smooth.

3

Spoon mixture into reserved avocado shells. Sprinkle with grated chocolate and edible flowers to serve.

4

NOTE: Use a dry metal spoon when stirring the chocolate as moisture in wooden spoons can cause the chocolate to seize (go hard and grainy). You can also melt chocolate in a bowl set over a saucepan of simmering water.

TIP
5

Ensure the flowers you use are edible and unsprayed.

Choc avo mousse

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