Rich, chocolatey and good for you. This is a delicious way to get some goodness into you while treating yourself to dessert. It’s also really quick to put together.
Serves 4–6
Make time 10 minutes
Setting time 2 hours
Equipment required food processor
INGREDIENTS
2 large ripe avocados
185 ml (6 fl oz/¾ cup) hazelnut milk (see page 30)
80 g (2¾ oz/¾ cup) and 1 tbsp cacao powder
175 g (6 oz/½ cup) organic maple syrup, coconut nectar or raw agave
1 tsp vanilla extract
2 pinches sea salt
2 tbsp melted cold-pressed coconut oil
2 tbsp melted cacao butter
optional – caramelised hazelnuts and chocolate sticks
METHOD
1 Place all ingredients except the coconut oil and cacao butter in a food processor. Process until very smooth. Add coconut oil and cacao butter while the food processor is running until completely combined into the mixture.
2 Pour into individual cups and refrigerate for 2 hours (the mousse will not achieve the desired taste until well chilled).
3 If you want to speed up the setting process place in the freezer for 20 minutes.
4 To make this simple mousse a more sophisticated desert, you can top with crushed activated hazelnuts or caramelised hazelnuts and chocolate flakes made from grating the chocolate sticks.
Recipes and images from The Unbakery by Megan May (Murdoch Books) available in all good bookstores and online.
