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
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 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)
Do
- 1
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.
- 2
Dollop into serving glasses and garnish with a few shreds of gold leaf before serving.
- 3
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.
