I remember Liam’s face when I first told him the main ingredient of the delicious-looking mousse I had made, was avocado. He wasn’t too keen! Its a good job he is open to trying new things, because he did, and he absolutely loved it. Me too, for that matter!
The avocado makes this mousse so creamy and velvety, and the cocoa powder adds a richness and bitterness, that is tamed to perfection by the agave nectar. This ticks boxes left, right and centre for me!
The recipe is from the honestly healthy book (I need to dust some of my other recipe books off, for sure), which has a pretty decent-looking dessert section. I’ve not really made many others though, because a lot of the recipes use loads of unheard of ingredients and different sugar substitutes that I don’t own. This one is so simple though, and it tastes so indulgent too.
The mousse tastes good regardless of whether you eat it straight away or after chilling for a couple of hours. Chilling it it sometimes nice to do as you can really slice through it with your spoon, but when I made this the other day I just plopped it on a plate and scooped it right up, because it is thick enough right out the food processor to hold its shape
I bought 6 avocados this week. Six! I’m into all of that healthy fat business, which avos are rammed full of. The fats in avocados have anti-inflammatory benefits, could help with lowering the risk of heart disease, and also help with the absorption of some fat-soluble nutrients, such as carotenoids (so popping one in a salad is a pretty good idea!). Avocados also make a damn healthy chocolate mousse, apparently.
I love healthy desserts!
1 tablespoon coconut oil
1 avocado, skin and stone removed, and flesh chopped
1 tablespoon water
2 heaped tablespoons cocoa powder
2 tablespoons agave nectar
Raspberries, to serve
1. Melt the coconut oil in a heatproof bowl over a pan of boiling water.
2. Add the melted coconut oil, avocado flesh and water to a food processor (I use my mini one). Whizz it up until very smooth.
3. Add the cocoa powder and agave, and whizz it all again u til really, really smooth!
4. Either put into ramekins and chill in the fridge for a couple of hours, or enjoy straight away. Serve with fresh raspberries.