Chocolate and avocado mousse recipe

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  • Serves 6
  • 5 mins to prepare and 10 mins to cook, plus chilling
  • 249 calories / serving
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This gorgeous mousse is intensely chocolatey and yet surprisingly light. Avocado, which might seem like a strange dessert ingredient, lends a creamy texture without the need for dairy or egg. Maple syrup adds sweetness and vanilla bean paste brings a subtle fragrance to this dairy-free chocolate mousse.

Set aside 25g (1oz) chocolate for decoration and break the rest into squares. Melt in a heatproof bowl set over a pan of shallow, simmering water. Stir in the maple syrup, vanilla, almond or coconut milk, 1⁄4 tsp fine salt and the cocoa until smooth.

In a blender or food processor, whizz the chocolate mixture with the avocado flesh until silky smooth. Divide the mixture between
 6 small serving glasses. Chill for at least 3 hours, or for up to 12 hours.


To make the decoration, scrape the edge of the reserved chocolate using a vegetable peeler to make long shards. Store in an airtight container until needed. Scatter over the mousse just before serving.

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  • Ingredients

  • 100g (3 1/2oz) dark chocolate
  • 4 tbsp maple syrup
  • 2 tsp vanilla bean paste or extract
  • 5 tbsp almond milk or coconut milk drink
  • 2 1/2 tbsp cocoa, sieved
  • 2 large ripe avocados, flesh scooped out
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  • Energy 1029kj 249kcal 12%
  • Fat 20g 29%
  • Saturates 7.6g 38%
  • Sugars 10g 11%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 13.2g Protein 3.3g Fibre 3.4g

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