Chocolate Mousse
Equipment needed: Food processor or hand whisk
1. To melt the chopped chocolate in a bain-marie, put the chocolate in a small bowl and place the bowl over a saucepan of hot water ensuring that the bottom of the bowl doesn’t touch the water. Simmer the water on low heat while stirring the chocolate until it’s melted and smooth.
2. Blend the melted chocolate with the rest of the ingredients together in a food processor until super smooth, or use a hand whisk (this will take a bit longer and make sure you mash your avocado first!). Spoon the mousse into 4 or 6 serving glasses or little bowls, then cover and refrigerate for at least 1 hour. I recommend martini glasses for an impressive presentation.
3. To serve, use a small sieve to dust some cocoa powder over the top of the mousse.
Shop Ingredients
Directions
Equipment needed: Food processor or hand whisk
1. To melt the chopped chocolate in a bain-marie, put the chocolate in a small bowl and place the bowl over a saucepan of hot water ensuring that the bottom of the bowl doesn’t touch the water. Simmer the water on low heat while stirring the chocolate until it’s melted and smooth.
2. Blend the melted chocolate with the rest of the ingredients together in a food processor until super smooth, or use a hand whisk (this will take a bit longer and make sure you mash your avocado first!). Spoon the mousse into 4 or 6 serving glasses or little bowls, then cover and refrigerate for at least 1 hour. I recommend martini glasses for an impressive presentation.
3. To serve, use a small sieve to dust some cocoa powder over the top of the mousse.