2 ripe avocados
4 tablespoons nut butter (I used hazelnut)
4 tablespoons genuine maple syrup
4 tablespoons good quality cocoa (I used Valrhona)
¼ cup chopped roasted hazelnuts
1 punnet fresh raspberries
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.