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.
After being challenged to create a dairy-free, fudgy brownie, Ashleigh created these. That salted caramel sauce you see also happens to be vegan, made using sweetened and salted coconut cream. However, despite being dairy-free, the brownies themselves contain eggs. But boy are these brownies unbelievably rich, moist and fudgy!
Kaigan join us this week, helping me make a garlic soup thats perfect for winter, his accidental chicken risotto and trying very hard to...