serves
2
prep
5 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
difficulty
Easy
level
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G
Watch The Full Episode Here
G
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
- Place all the ingredients in a blender, starting with the lesser amount of milk and process until smooth, adding the remaining milk if needed.
- 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.
- 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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