So I’ve been having quite a foodie time recently! You may have noticed this if you follow me on Instagram, or if you’ve had a conversation with me sometime in the past few weeks (there’s nothing better than finding out what your mate had for their tea the other night).I think this is the effect Masterchef has on my life-John Torode and Gregg the egg clearly have a way of bringing out my inner cook. I’ve also been cooking more for my family recently, which I really love as it’s a great way to show my appreciation for them. Sometimes, I just make a spag bol or something; but I’m also trying to be a bit more inventive and develop my culinary repertoire.
This particular recipe is for a pudding; something I only make when I’m feeling particularly fancy. It’s based on a recipe by a fabby lady called Nadia Lim, and marries together two of my all time favourite ingredients; chocolate and avocados! The result is a lovely, smooth chocolate mousse that isn’t too sickly sweet, and is probably even quite good for you. Here’s how to make it:
Chocolate Avo Mousse (for 4 hungry mouths):
- 2 avocados (make sure they’re ripe!)
- dark chocolate 200g
- soya milk 1 glass
- liquid honey 1-2 tablespoons (optional)
- A handful of Raspberries/ other yummy fruit of your choice
1. Sort out your avocados. Cut your avos in half, like this:
and then section each half into small squares, like this:
Don’t forget to get rid of the stone, too. You don’t want to be eating THAT thing.
2. Sort out your choc. Separate your chocolate into smallish cubes. Meanwhile, put the kettle on and wap out a saucepan. Put your boiling water into a saucepan on a warm hob, and place an appropriately sized bowl over the water to create a bain-marie . Put your chocolate cubes into the bowl so that it looks like this:
And keep stirring it occasionally until it starts looking like this:
When your choc’s completely melted, take it off the heat.
3. Pop everything into a blender.
The great thing about this recipe is that you can use a food processor to do most of the hard work for you! Using a spoon, scoop out the flesh from your cubed avocado halves. Then pour your melted chocolate over the top of this (Top Tip!: If the bowl is still warm from the bain-marie, use a nice pair of oven gloves to protect your fingers).
Turn your food processor on and get blending-keeping a stern eye on things at all times!
4. Add milk. Once your mixture is starting to turn a nice shade of brown, you can start adding milk to it, like this:
The type of milk you use is up to you-I’ve used soya in this case as I wanted my puddings to be dairy-free, but cow’s, almond or coconut milk would work just as well.The amount of milk you need may well depend on how ripe your avos are, so keep checking it and only add as much as you need. You’re looking for a soft, but not runny consistency IMHO.
5. Add Honey. Once all your ingredients have been blended together like a dream, you can start to add honey if you like. This is the perfect time to do a taste test, to see how much honey you need. I added quite a lot, but would probably have used less if I’d used a different type of chocolate.
6. Pour and Garnish. Once you’re happy with the overall flavour of your mousse, you can put it into glasses ready to serve later on. I found that the mixture is quite rich, so unless your guests are big eaters you might want to consider using slightly smaller glasses than the ones below:
Once your glasses are full of mousse, you can garnish them with whatever fruit or other sweet treats your heart desires. I went for raspberries as they go so well with chocolate!
7. Refrigerate and Serve. Now that everything’s ready, it’s worth popping your mousses in the fridge for a bit, to allow them to set slightly.
They’ll then be ready to serve when your dinner guest/family member asks a question I know all too well- ‘What’s for Pudding?’
That’s it! Hope you enjoy these, and if you have any easy pudding recipes you’d like to share with me, then please do!
See ya later,