Aztec Chocolate Avocado Mousse
Dave first came across this treat in California. It’s simple and quick to make but success depends on using very ripe, creamy, non-fibrous avocados. Good Hass avocados are probably best. You need a jar of stem ginger in syrup and you could use some of the syrup in the mousse instead of honey.
- 2 avocados, peeled and roughly mashed
- zest and juice of 1⁄2 lime
- 1 ball of stem ginger, roughly chopped
- 100g dark chocolate (70% cocoa solids)
- 50g honey (or syrup from the stem ginger)
- 100ml reduced-fat coconut milk
- 30g cocoa
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1⁄4 tsp ground allspice
- 1⁄4 tsp ground cayenne
- 1 ball of stem ginger, finely sliced (optional)
Put the avocado, lime zest and juice and the piece of stem ginger in a food processor and blitz until fairly smooth - there might be a little texture from the stem ginger or lime zest.
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 and you have a rich, dark mixture.
Scrape the chocolate mixture into the food processor with the avocado, lime and ginger and continue to blitz until everything is well combined and smooth. Divide the mousse between 6 or 8 small glasses, espresso cups or bowls and chill until needed
Serve topped with some thin strips of stem ginger if you like