All of the recipes for the dessert used cocoa (or cacao) powder, with honey or agave syrup to sweeten, rather than melted dark chocolate – which seemed like the obvious choice to me! So that’s what I did, and made up the recipe as I went along.
Next time I think I’d put in less chocolate – perhaps 175g – as it was very rich. One of the guests also suggested adding a beaten egg to the mousse (after adding the chocolate, before cooling completely and firming up) to lighten it up.
The other thing that would have been excellent with the mousse would have been a drizzle of double cream – but without the egg or cream this is an excellent vegan/dairy-free dessert.
Thanks to Jane for suggesting this recipe!
4 ripe avocados
200g 70% chocolate
1 tsp vanilla essence
sugar or honey to taste
Melt the chocolate: find a large bowl to sit over a saucepan filled with a couple of inches of hot water, making sure the base of the bowl doesn’t touch the water. Break up the chocolate into pieces, add them to the bowl and, keeping the heat at its lowest, leave the chocolate to melt slowly.
Add the melted chocolate and vanilla essence to the avocado, and mix. Add honey or sugar to taste, if you feel it needs it. Leave to cool – serve immediately, or store in an airtight container in the fridge overnight until ready to serve.
I served the mousse with raspberries – they go so well with dark chocolate!