Chocolate, Nut Butter and Avocado Mousse
Photography Aaron McLean.
This is one of those recipes that is far more than the sum of its parts – silky, delicious and very rich. Best served in small portions.
Serves: 6-8
INGREDIENTS
Mousse
2 ripe avocados
4 tablespoons nut butter (I used hazelnut)
4 tablespoons genuine maple syrup
4 tablespoons good quality cocoa (I used Valrhona)
To serve
¼ cup chopped roasted hazelnuts
1 punnet fresh raspberries
METHOD
Mousse: Place all the ingredients in a food processor and blend until thick and smooth.
To serve: Divide between small glasses or bowls and top with the hazelnuts and raspberries. The mousse can be covered and chilled for up to 3 days.
Cook’s Tip: I also use the mousse as a topping on cakes and to fill small cooked pastry cases for a quick dessert. You could use peanut, macadamia and cashew nut butter with the corresponding nut to garnish.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.