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
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 300 g avocado flesh
- 50 g Chocolate - Callebaut premium cocoa powder BUY
- 70 g pure maple syrup
- 40 g coconut milk
- 1 tsp Vanilla - Bean Paste BUY
- Pinch Pink Salt Flakes BUY
- Edible gold leaf to garnish (optional)
Place all ingredients except edible gold leaf, into TM 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.