Aztec chocolate avocado mousse
Rich and silky, this spicy chocolate avocado mousse is simple to make ahead – and it’s vegan if using the ginger syrup and milk-free chocolate.
Ingredients
- 2 ripe avocados, peeled, stones removed and roughly mashed
- 1 piece stem ginger, roughly chopped
- ½ lime, grated zest and juice
- 100²µ/3½´Ç³ú dark chocolate (70% cocoa solids), broken into pieces
- 50²µ/1¾´Ç³ú honey (or syrup from the stem ginger)
- 100ml/3½fl oz reduced-fat coconut milk
- 30g/1oz cocoa powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp cayenne pepper
To serve (optional)
- 1 piece stem ginger, finely sliced
Method
Put the avocados, stem ginger and lime zest and juice into a food processor and blitz until fairly smooth.
Put the chocolate, honey or syrup, coconut milk, cocoa and spices in a small saucepan. Place the pan over a very gentle heat and whisk constantly until the chocolate has melted.
Scrape the chocolate mixture into the food processor with the avocado mixture and blitz until everything is well combined. Divide the mousse between six to eight small glasses, espresso cups or bowls and chill for at least 2 hours.
Serve topped with thin strips of stem ginger if you like.
