This rich chocolate mousse isn’t overpowering.
Rich chocolate mousse
This tasty mousse is rich in healthy mono-unsaturated fats from the avocado and flavonoids from the dark chocolate or cacao powder, giving it a great anti-inflammatory boost.
The texture and fat content of avocado makes it a great base for chocolate mousse.
The flavour certainly isn’t overpowering. If you haven’t yet tried it, you’re likely to be pleasantly surprised by the result.
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Preparation time: 15 minutes
Setting time: 30 minutes
¼ cup 85 per cent dark chocolate chips (or another ¼ cup cacao powder)
2 large ripe avocados
¼ cup cacao powder
¼ cup milk (regular, coconut, almond etc)
½ teaspoon vanilla extract
Pinch of salt
1-2 tablespoon stevia/erythritol blend sweetener
½ cup fresh or frozen berries
1 square 85 per cent dark chocolate, grated
1 tablespoon flaked or shredded coconut
A few sprigs of mint or other herbs
If using chocolate chips, place them in a microwave safe bowl and soften or melt in the microwave by giving them 5-second bursts, stirring in between.
Place all the ingredients, including the melted chocolate, in a blender and mix until smooth.
Fill small serving dishes with mousse and allow to chill for at least 30 minutes.
To serve, dot some berries on top of the mousse, and scatter over the grated chocolate and coconut.
Garnish with herbs.
This recipe is reproduced with permission from What the Face: Eat Your Way to Lasting Wellbeing and Radiance, by Dr Caryn Zinn, Professor Grant Schofield and Craig Rodger (Blackwell and Ruth, $35)