CHOCO-MOLE – Mexican spiced avocado chocolate mousse
I do feel a bit of a fraud describing this as a mousse. It’s not really as airy as a mousse, the texture is almost like ganache, but that makes it feel all the more rich and indulgent. And no, it doesn’t taste like avocado. It’s rich, thick gooey chocolately goodness all the way, with just a hint of spice and warmth from the chili and cinnamon. I really wasn’t expecting to enjoy this as much as I did. I mean, I love avocado but I did sort of assume that compared to a traditional chocolate dessert, this would taste like a poor substitute. It’s really not though, this is a delicious pudding in its own right.
I don’t want to lead you astray though, I’m not really sure that this is much more healthy than real chocolate mousse, unless you (rather tenuously) want to count the avocado as one of your five a day. It probably does have a bit less cholesterol though.
The ‘mousse’ is very quick to make but it does need time in the fridge to chill and firm up a bit, however that does mean that you can make them in advance, which is often an advantage.
serves 2 but easily multiplied
1 very ripe avocado
40g dark chocolate
1 tbsp honey
1/8 tsp chili and ground cinnamon
pinch of salt
1 tsp vanilla paste
2 tbsp cocoa powder (I use a dark one)
1 tbsp almond milk (you may not need this and if you aren’t vegan then any milk will do)
Melt the chocolate and stir the honey, vanilla, salt and spices into it. Add the cocoa and mix together to give you a sort of paste.
Cut the avocado, remove the stone and scoop the flesh into a food processor. Pulse the avocado a few times to mash it up and then add the chocolate paste and blitz the whole lot until it is really well blended, thick and smooth. If you need to loosen the ‘mousse’ at all then you can add the almond milk and blitz it again. Once you’ve done this you can either leave the mousse as it is and spoon it into serving dishes or you can transfer it to a mixing bowl and use an electric whisk to get a bit more air into and leave it with a slightly more mousse like texture, which is what I do. Then you can spoon or pipe it into the serving bowls and put it in the fridge to chill and set for a couple of hours.