These chocolate mousses are SO delicious and decadent. A little goes a long way, believe me. If I’m serving this mousse to our guests I normally serve it in a nice glass with berries on the side but if I’m making it for the crew then I tend to make lots of small portions in shot glasses. The mousse freezes really well so you could easily double the batch as I do. If you do refrigerate the mousse, be sure to let it come to room temperature between 30-60mins before serving as it can become quite hard in the fridge. The cocoa nibs can be left out of this recipe but I think they add a nice textural contrast.
Ingredients
2 large avocados
¼ cup melted coconut oil
½ cup high quality cooking chocolate (I use Valrhona 70%)
½ cup maple syrup
Pinch of pink Himalayan salt
1/3 cup organic cocoa powder (sifted)
½ tsp balsamic vinegar
Cocoa nibs to garnish
Method
Melt the coconut oil and chocolate over a bain-marie. Blend the two large avocados in a food processor then, with the blender still running add the melted chocolate and coconut oil and the remaining ingredients. Taste the mixture and if the avocado flavour is still prominent, add some more sifted cocoa powder and or maple syrup to taste. Top with cocoa nibs. Serve immediately for a silky smooth mousse or refrigerate for later.
