Chocolate Avocado Mousse

Method5 steps

1. 1

   Step 1: Peel and cut the banana. Halve and stone the avocado and scoop out its flesh. Portion roughly equal amounts of banana and avocado flesh for the mousse; hold any excess fruit separately.

   Uses Flesh from the available ripe banana, as needed · Flesh from the available ripe avocado, as needed

2. 2

   Step 2: Put the cacao powder (3 tbsp) in the food processor first. Add the prepared fruit portions, honey (2), lemon juice (1 tsp), vanilla (1 tsp), water (2 tbsp) and sea salt (1 pinch). Blend until completely smooth, adjusting the balance of the two fruits with the held flesh if needed so neither dominates.

   Uses The portioned banana and avocado flesh · 3 tbsp unsweetened cacao powder for the mousse · 2 tblsp Honey · 1 tsp Lemon Juice · 1 tsp vanilla extract · 2 tbsp Water · 1 pinch sea salt

3. 3

   Step 3: Taste the blended mousse. Blend in a few drops of stevia only if extra sweetness is wanted.

   Uses All blended mousse · A few drops plain liquid stevia, optional, to taste

4. 4

   Step 4: Spoon the mousse into small cups or shot glasses. Cover and chill until pleasantly cold for serving.

   Uses All finished mousse

5. 5

   Step 5: Sprinkle the chilled cups with a little extra cacao powder if wanted, and serve.

   Uses All chilled mousse cups · Extra unsweetened cacao powder for sprinkling, as needed