avocado chocolate mousse recipe uk

This is also a wonderful recipe to use up any slightly over-ripened avocados. Preheat the oven to 200C gas mark 6.


Avocado Chocolate Mousse Avocado Chocolate Avocado Chocolate Mousse Food

Bake for 6 minutes stirring halfway until crisp and golden.

. To make the mousse whizz the avocado cacao powder maple syrup and vanilla extract with a pinch of sea salt in a food. Transfer the mixture to a medium mixing bowl add the double cream and whisk to combine. Scoop out the flesh and place into a food processor with 3 tbsp water.

Melt the chocolate in a bowl over a pan of barely simmering water then set aside to cool slightly. Blend the avocado dates and cocoa till smooth. Put the avocado into a blender and blitz until smooth.

In a food processor or blender blend all ingredients except chocolate curls until smooth. 1 medium ripe avocado. Divide into bowls and serve right away or chill for 30 minutes for a thicker consistency.

Cut the avocados in half and discard the stones. Peel and pit the avocados. Tip into the melted chocolate with.

Add the chocolate in a slow steady. Transfer to serving glasses and refrigerate 30 minutes and up to 1. People are always surprised when we tell them the main ingredient in this recipe is avocado.

It also adds richness and of course amazing health benefits. Chocolate and avocado are whipped together with maple syrup and layered with vanilla whipped coconut cream. Ingredients 300 g quality dark chocolate 70 2 large ripe avocados 2 heaped teaspoons cocoa powder 2 teaspoons vanilla bean paste 3 tablespoons maple syrup 1 x 160 g tin of coconut cream fresh fruit such as oranges strawberries blueberries raspberries to serve amarena cherries in.

For the mousse melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water or in the. Chocolate Avocado Mousse Add avocado yoghurt at room temperature melted chocolate honey vanilla extract and salt into a food processor or. You cant taste the avocado but the texture it creates is creamy silky velvety and well chocolate pudding-y.

Using avocado in your chocolate mousse is a great way to make it even creamier whilst adding a load of green goodness to your lidluns favourite dessert. Blend until completely smooth. In a small blender whizz the avocado until it is a very smooth paste add 1 tbsp water if you need.

The flavour of the avocado is completely masked by the richness of the chocolate and it creates a beautifully creamy chocolate mousse. Melt the chocolate in the microwave or in a bowl over a pan of simmering water then leave to cool for a minute. Add the avocados lemon juice milk and sugar to a blender and puree.

Garnish with extra yoghurt chocolate and mint. Method If you are making the optional crumble topping preheat the oven to 190C170C FanGas 5. For the topping combine the oats desiccated coconut and maple syrup in a bowl then spread out on a small parchment-lined baking tray.


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