Serves 4 | Suitable for vegetarians
Avocado and a bit of yoghurt gives this chocolate mousse a velvety texture. The mousse is dark and rich and packed with the goodness of avocado and good quality cocoa.
80 g dark chocolate, chopped
60 ml (¼ cup) cocoa
45 ml (3 tbsp) boiling water
15 ml (1 tbsp) honey
1,2 ml (¼ tsp) vanilla powder
1 avocado, peeled and cubed
80 ml (⅓ cup) plain low fat yoghurt
raspberries and pomegranate seeds to serve
1. Place chocolate in a glass bowl over a pot of gently simmering water. Stir until melted and remove from the heat. Allow to cool slightly.
2. Mix cocoa and water until smooth and stir in the honey and vanilla powder. Add the melted chocolate to the cocoa mixture and mix until completely smooth. Allow to cool slightly.
3. Blend avo with a hand blender until completely smooth and stir into the chocolate mixture. Fold in the yoghurt until well combined.
4. Spoon the mousse into small glasses or serving cups and refrigerate for 1-2 hours. Serve with fresh raspberries, pomegranate seeds or any other fresh seasonal fruit.
The mousse can be frozen for 2-3 hours and served as an alternative to ice cream.