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Avocado chocolate mousse
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200g Guittard Extra Dark Chocolate Baking Chips
3 Perfectly Ripe Avocados
1 tbsp Food Thoughts Organic Cocoa Powder
1 tsp ground cinnamon
4 tbsp No.1 Medium Canadian Maple Syrup
15g nuts (eg pistachios/Brazils), roughly chopped, to decorate
Wafer curls, to decorate (optional)
1. Melt the chocolate in a bowl over a pan of barely simmering water, then set aside to cool slightly.
2. Cut the avocados in half and discard the stones. Scoop out the flesh and place into a food processor with 3 tbsp water. Blend until completely smooth.
3. Transfer to a medium-sized bowl. Add the cocoa powder, cinnamon, maple syrup and the melted dark chocolate and mix until all the ingredients are combined.
4. Divide the mixture between 4 small glasses or dishes. Serve immediately (or cover and chill for up to 2 hours, then remove 20 minutes before serving to bring to room temperature), topped with a scattering of nuts and a wafer curl to serve, if liked.
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