110g cooking chocolate, roughly chopped

4 tablespoons thick coconut milk (from the top of the tin)

1 ripe avocado

1/2 teaspoon vanilla extract

1 pinch sea salt

3 tablespoons agave nectar

1 teaspoon orange zest

1/2 teaspoon cayenne pepper

Avocado Chocolate Mousse Method

In a double boiler melt the chocolate and mix it with coconut milk until smooth. Put the cooled chocolate mixture in a food processor with the remaining ingredients. Blend until completely smooth. Spoon into dessert glasses. Serve well-chilled with your favourite garnish.

← back to recipes