Avo-Choc Mousse With Blueberries
Avocado is the secret ingredient in this luscious, velvety mousse. Top with fresh seasonal blueberries for a melt-in-your-mouth moment.
Ingredients
- 100g 70% dark chocolate, roughly chopped
- 1 large avocado
- 1/3 cup light coconut milk
- 1/4 cup honey or rice malt syrup
- 2 Tbsp premium cocoa
- 2 egg whites
- 1 x 125g punnet blueberries
Method
- Place chocolate in a heatproof bowl over a saucepan of simmering water, ensuring base of bowl does not touch water. Stir until melted and smooth. Remove from saucepan and cool.
- Scoop avocado flesh into a food processor. Add coconut milk, honey and cocoa, and process until smooth. Add cooled chocolate and process until combined.
- Beat egg whites until soft peaks form. Fold into chocolate mixture. Transfer to a serving dish and chill for 2 hours or until firm.
- Meanwhile, mash one-third of the blueberries in a small bowl. Top mousse with blueberry sauce and remaining berries and serve.
