Chocolate Avocado Mousse

There are endless variations of this recipe out there: here’s mine. But Now for a confession……it started out as an ordinary chocolate mousse but it didn’t set – so I tipped the mixture out of the little pots and back into my trusty NutriBullet, added and avocado, and the result was delicious enough to share.

This recipe adds a shot of coffee for added chocolate but, but you can always leave it out if you want something softer.

Ingredients

  • 100g 85% dark chocolate
  • 1 shot espresso
  • 200 ml double cream
  • 1 tsp xylitol
  • 1 avocado

Method

  1. Break up the chocolate into a small milk pan and add the shot of espresso.
  2. Pour the cream on top and warm the mixture gently until the chocolate is all dissolved, stirring gently throughout.
  3. Add the xylitol now, while still warm, if you want it a little sweeter.
  4. Allow this mixture to cool in the fridge until practically cold.
  5. Tip the chocolate cream into the NutriBullet with the avocado and process in a short sharp burst until the mixture goes slightly paler and firmer.
  6. Spoon into shot glasses or similar, top with a raspberry and drizzle a little organic double cream around the edge.

Voila!

Variations

Instead of the coffee you can add a shot of your favourite liqueur – or a little fresh chilli and cinnamon goes well with the Mexican chocolate/avodaco theme.

 

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