These pots combine the silky smoothness of a blended avocado with the flavour of chocolate. If the idea of chocolate and avocado in the same mouthful sounds unconventional, trust me - they are a food marriage made in heaven.
These pots combine the silky smoothness of a blended avocado with the flavour of chocolate. If the idea of chocolate and avocado in the same mouthful sounds unconventional, trust me – they are a food marriage made in heaven.
Piping the mixture into the glasses gives a tidy finish and helps avoid air gaps, but the mixture can be spooned in if you prefer. The biscuit on top offers a contrasting crunch to the smooth mousse. Healthier versions of chocolate biscuits are now widely available if you prefer to keep this dessert on the virtuous side.
- 25g chocolate biscuits (choose gluten-free if necessary)
- 2 ripe avocados 75ml maple syrup 50g cocoa or raw cacao powder 1/2 tsp vanilla extract 1/2 tsp peppermint extract
- 4 mint sprigs with 5cm stalks
Mini-blender Disposable piping bag (or two small spoons) 4 x 100ml serving glasses
- Place the biscuits in a mini-blender and blitz to give a rough crumb. Tip them into a small bowl and set aside. Wipe the blender bowl and blade of biscuit crumbs.
- Halve the avocados, discard their stones and scoop the flesh into the blender. Add the maple syrup, cocoa or raw cacao powder, vanilla extract and peppermint extract, and blitz to give a thick, silky smooth mousse. Cut the tip off the piping bag to give a 2cm opening. Scoop the mixture into the bag and then pipe it evenly between the serving glasses. Alternatively, use two small spoons to scoop and scrape the mixture into the glasses.
- This can be eaten straight away or it can be made up to two days in advance and kept covered in the fridge. When ready to serve, sprinkle the biscuit crumbs evenly over the top of each one. Stick a mint stalk into the centre of each one, so it sits upright as if growing, and serve.
For a twist…
Instead of the peppermint extract, add to the blender either the finely grated zest of 1 large orange, a 2.5 cm piece of fresh ginger that has been peeled and finely grated, or 1⁄2 tsp instant espresso powder. Or stir 1 red chilli, de-seeded and finely chopped, through the mixture after it’s blended.