Chocolate, Nut Butter and Avocado Mousse
Photography by 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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!