Avocados are not only for nachos, wraps or spicy pasta! How about this super creamy and sweet chocolate mousse? Also suitable for vegans! In this case, use almond milk instead of dairy milk (don‘t worry: the dark chocolate covers the slight almond-taste) and agave syrup instead of honey. Here's the deal:
Ingredients for 4 small bowls
200 g (vegan) dark chocolate (I prefer 70%)
1 large, ripe avocado
30 ml milk or almond milk
3 teaspoons honey or agave syrup
1 teaspoon of unsweetened cocoa powder
Preparation
- First chop the chocolate into small pieces and put them in a glass or metal bowl.
- Cover the bottom of a cooking pot with water and heat it up. Place the chocolate bowl in it. The water vapour gently melts the chocolate. Stir occasionally.
- Peel and stone the ripe avocado. Add its flesh, the melted chocolate, milk, honey and cocoa powder to a blender.
- Mix everything together very well until the mousse is creamy. Too firm? Add some milk and mix again. Serve in small bowls and garnish with some icing powder, if you like.
Difficulty: 1 of 3 (easy)
Preparation: approx. 10 minutes
Cooking: -
Did you know?
There are more than 400 different types of avocados worldwide! The famous Hass avocado was discovered by the Californian Rudolph Hass (who would‘ve thought? :D) in his garden in 1930. All today's cultivations of the nubby avocado variety originate from this small tree.
Oh, and Wikipedia says:
Dark chocolate contains antioxidants, such as polyphenols, and is relatively low in sugar. It has a reputation as a healthier alternative to other types of chocolate, such as milk chocolate. Dark chocolate has been identified as a potential "superfood". This has helped lead to a global increase in demand for dark chocolate.
Source: https://en.wikipedia.org/wiki/Dark_chocolate
What do you think :)? And does any of our talented food photographers have some tips for me? I think my pictures are kind of boring. How can I spice (ha!) it up?
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