Avocados make a great base for this recipe as they don’t alter the taste of the chocolate and provide that fluffy whipped cream texture that make mousse so desirable. Finish it off with a little salty savouriness for a rich and indulgent dessert.
- 1.5 Bananas
- 2 Avocados
- 120g peanut butter
- 100g dark chocolate
- 1 Tbsp cocoa powder
- 200g maple syrup / treacle
- 100ml almond milk
- Salt flakes
- 50ml coconut cream
Start with ripe avocados, cut them open in half, remove the stone and scoop out the insides into a bowl, you can throw away the skin.
Melt your chocolate until smooth and creamy and let it cool down a bit. Pass all the ingredients into a blender except for the salt flakes and coconut cream and blend together until creamy. Taste test the blend and adjust the sweetness if need be by adding more maple syrup until you are happy with it.
Transfer the mouse liquid into various pots and cover tightly with wax cloth or cling film to prevent a skin forming on top and allow to sit in the fridge for a few hours to fully set.
When ready to serve, mix together 50ml coconut cream with two tablespoons of peanut butter until combined, drizzle over your pots and sprinkle a crush of sea salt on top.