Ingredients
- 100 g dairy-free dark chocolate (70% cocoa), chopped
- 2 large ripe avocados (about 350 g flesh), at room temperature
- ¼ cup (25 g) cocoa powder
- ¼–⅓ cup (60–80 ml) maple syrup, to taste
- 1 tsp vanilla extract
- Pinch of salt
- 2–4 tbsp coconut milk or other plant milk
- Finely grated zest of ½ navel orange (optional)
- Raspberries or orange segments, to serve
Method
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, or in the microwave in 20-second bursts, stirring until smooth. Leave to cool for 5 minutes.
- Scoop the avocado flesh into a food processor and blitz until completely smooth, scraping down the sides a couple of times — any lumps now will show in the finished mousse.
- Add the melted chocolate, cocoa, maple syrup, vanilla, salt, orange zest (if using) and 2 tbsp coconut milk. Blitz again until silky, adding a little more milk if it's very thick.
- Taste and add more maple syrup if you like it sweeter, then spoon into four small glasses or ramekins.
- Cover and chill for at least 1 hour to firm up; it will keep in the fridge for up to 24 hours. Serve topped with raspberries or orange segments.
Grower's tip
Mousse needs properly ripe avos. If yours are still firm, put them in a paper bag with a banana at room temperature — the ethylene gas the banana gives off can bring them on a day or two sooner.
Shop the ingredients: 5kg Box of Avocado Seconds. Seconds are ideal here — once it's blitzed with chocolate, nobody can tell a marked skin from a perfect one.
