Chocolate Avocado MousseMake on Fresco
I have seen several varieties of this around the place, but this is my version! Hope you like it. (Who couldn’t like a golden dessert?) I suggest the addition of a little hit of cayenne pepper to elevate the chocolate flavour even a bit more. And making this a day or two in advance will just help to blend the flavours, if you can wait that long, of course
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- 300 Grams avocado flesh
- 50 Grams chocolate premium cocoa powder BUY
- 70 Grams pure maple syrup
- 40 Grams coconut cream Recipe
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- Edible gold leaf to garnish (optional)
Place all ingredients except edible gold leaf, into Thermomix bowl and blend 30 sec/speed 4. Scrape down sides of bowl and lid and repeat.
Dollop into serving glasses and garnish with a few shreds of gold leaf before serving.
Try adding a drop of doTERRA wild orange or peppermint oil to the mixture for either a Jaffa Mousse or an After Dinner Mousse. Or add a few dried chilli flakes and ½ tsp ground cinnamon for a little hint of spice.