Chocolate Avocado MousseJemma O'Hanlon
- Flesh of 1 ripe Australian avocado
- 6 Medjool dates, pitted
- ¼ cup cacao powder
- ½ tsp vanilla extract
- Pinch sea salt
- ¼ cup fresh Australian raspberries
- 1 tsp cacao nibs (optional)
- 1 sprig of fresh Australian mint
- Place all ingredients in a food processor and blend until the mixture is smooth, thick and glossy. Use a spatula to scrape down the sides of the processor in between blending.
- Refrigerate prior to serving and serve with fresh raspberries, some cacao nibs and a sprig of mint.
Prepare this recipe in advance and store in the fridge. Serve with 2 spoons, dig in with your partner and enjoy a romantic dessert together.
For chef quality results, we recommend using Anolon cookware!
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