Chocolate, Nut Butter and Avocado Mousse
Photography by Aaron McLean.
This is one of those recipes that is far more than the sum of its parts – silky, delicious and very rich. Best served in small portions.
Serves: 6-8
INGREDIENTS
Mousse
2 ripe avocados
4 tablespoons nut butter (I used hazelnut)
4 tablespoons genuine maple syrup
4 tablespoons good quality cocoa (I used Valrhona)
To serve
¼ cup chopped roasted hazelnuts
1 punnet fresh raspberries
METHOD
Mousse: Place all the ingredients in a food processor and blend until thick and smooth.
To serve: Divide between small glasses or bowls and top with the hazelnuts and raspberries. The mousse can be covered and chilled for up to 3 days.
Cook’s Tip: I also use the mousse as a topping on cakes and to fill small cooked pastry cases for a quick dessert. You could use peanut, macadamia and cashew nut butter with the corresponding nut to garnish.
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