Ingredients - serves 2
100g dark chocolate, 85% cocoa solids
large handful fresh mint leaves, roughly torn (approx 15-20g)
2 tbsp maple syrup
1 ripe avocado
handful of fresh strawberries
- Place a heatproof bowl over a pan of simmering water, break in the chocolate and add the mint leaves. Stir occasionally with a spatula until the chocolate has all melted and the mint leaves are completely covered in chocolate.
- With the bowl still over the heat add the maple syrup and stir well to combine.
- Remove the bowl from the heat and allow to cool slightly before adding the avocado flesh then use a stick blender to blend the avocado into the chocolate and mint until completely smooth and creamy
- Spoon into serving bowls and top with a few sliced strawberries
I've just eaten this mousse and it is so rich and chocolatey with a mellow minty flavour, the avocado makes it unctuous and creamy. I could quite easily eat more of this.
I'm entering my mousse into We Should Cocoa run by Choclette and Chele, this month hosted by Victoria, also into Made With Love Mondays and Cooking With Herbs.