Dark Chocolate Avocado Mousse
A thick, creamy chocolate mousse of avocado, cocoa and ripe banana – no added sugar and no cooking.
做法
Melt the dark chocolate over a bain-marie and let it cool slightly.
Halve the avocados, remove the stones and scoop the flesh into a blender.
Add the sliced banana, cocoa, almond drink, vanilla and salt.
Blend until completely smooth, scraping down the sides with a spatula as you go.
Pour in the melted chocolate and blend briefly; taste – add a little more banana if you want it sweeter.
Divide between 4 small glasses and chill for at least 30 minutes to set.
Before serving, sprinkle with cacao nibs and top with raspberries.
The sweetness comes only from ripe banana, not added sugar, and avocado brings creaminess together with monounsaturated fats and fibre. Cocoa and high-percentage dark chocolate contain polyphenols, and thanks to the fat and fibre this dessert does not cause the sharp blood-sugar spike of a classic pudding.
The mousse keeps for 2 days in the fridge if you press cling film directly onto the surface so it does not brown. You can swap the banana for 2–3 pitted dates if naturally sweet dried fruit suits you.
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