Chocolate Avocado Mousse with Raspberry Cream
Skye says: Let yourself truly indulge and delight yourself with this silken smooth chocolate mousse with raspberry. Super easy to make, all you need to arm yourself with for this adventure is a blender, a food processor and a spatula. If youre someone like me, you may feel compelled to eat sweets every day. I have created this chocaholic style dessert for people who want a healthier option using whole ingredients that function as natural medicine for you. That way you can take care of your body while taking care of your tastebuds.
The most important thing to remember is to have fun in the kitchen. I often end up with splatters of Chocolate avocado mousse on the ceiling of my kitchen. Think decadent, think yummy, think wild! Smiles for miles x Skye
Serves 8, prep time: 30 - 40 mins
For a dairy free version, just leave out the dark or milk chocolate.
Macadamia base
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2 cups raw macadamia nuts
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3-4 tablespoons light agave syrup or honey
Chocolate Avocado Mousse
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4 avocadoes
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220ml light agave syrup or honey
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1/2 tbsp coconut oil
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100g 70% dark Lindt chocolate or milk chocolate (whichever is your favourite)
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1 cup coconut milk
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7-10 tbsp cacao powder please use Power Super foods cacao powder if possible (start with 5 tablespoons and then taste to see if it needs more. Varying brands are quite different in their strength)
Wild Hibiscus and raspberry cream
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1 cup cashews
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2 cups frozen raspberries
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4 Nicholsons wild hibiscus flowers (if you cant find the flowers, just leave these out of the recipe)
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¼ cup light agave syrup or honey
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50ml lemon juice
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1/2 cup fragrance free coconut oil
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1 cup of coconut milk
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1/4 tsp celtic sea salt
Garnish
- 8 Nicholsons wild hibiscus flowers (if you cant find the flowers, no problem at all, just use a raspberry or chocolate shavings)
**Buyer's tips: Supermarket or farmers market: avocadoes, 70% dark lindt chocolate, raw macadamia nuts, frozen raspberries, coconut milk Healthfood store: light agave nectar/syrup, fragrance free coconut oil, cacao powder
Specialty Delis and gourmet food stores: Nicholsons Wild Hibiscus Flowers **
Method
Step 1 - Garnish: Place 8 of the wild hibiscus flowers upside down on a plate and place in the freezer. The petals should be on the plate, and the base of the flower should be sitting up. This technique will freeze the flowers into lovely upright flowers so that you can use them as garnish without them collapsing.
Step 2 - Base: Pulse the macadamia nuts in a food processor. Once the nuts are about half the size of the original chunks, take half of the mix out and set aside in a bowl. Add 3 tablespoons of the light agave syrup and continue to process the remaining mix in the food processor until it forms a smooth paste. Pull the smooth nut mix out of the food processor and combine with the nuts set aside in the bowl.
Step 3 - Mousse: Place Lindt dark chocolate into food processor and pulse until chocolate is in small pieces. Set aside in bowl.
Combine avocadoes, cacao, agave syrup, coconut oil and coconut milk in a blender until smooth, creamy. Taste and adjust if need be, as produce is always very different. If you want your mousse to be more sweet, add more agave nectar. Less sweet, more avocado. More chocolatey, add cacao powder, less chocolatey, more avocado. Fold in Lindt chocolate for the yummiest chocoholics dessert.
Step 4 - Raspberry Cream
Place all ingredients into Vitamix blender and blend until you have a smooth cream. Strain and set aside.
Step 5 - Serving
Using a glass slightly larger than a shot glass, place about 1 tablespoon of the macadamia base at the bottom of the glass. Smooth the mix with the back of a teaspoon.
Step 6 - Spoon the mousse on top, ensuring that the glass is almost full and smooth with the back of a spoon or give it a few taps on the bench.
Step 7 - Pour the wild hibiscus and raspberry cream over the top of the chocolate mousse.
Cover with plastic-wrap or place all shot glasses into a large plastic container with a lid and place in freezer until the desserts are cold or semi-frozen.
Step 8 - Pull the wild hibiscus flowers out of the freezer and place one on top of each dessert for a lovely garnish. This dessert is best served semi-frozen.