There are lots of things you’ll notice when you try this delightful chocolate mousse: the voluptuous, creamy texture, dark cocoa flavour with just the right hit of sweetness, its rich glossy finish... What you probably won’t be able to guess is that it’s made from three very simple ingredients: avocados, agave syrup and cocoa. Yes, this heavenly pudding is an allergy-free phenomenon. Long popular in vegan circles, the use of ripe hass avocados provides a rich and intensely creamy base to the cocoa, mimicking the kind of intensely flavoured consistency that cream and/or eggs would usually provide. I think it’s a triumph and just had to share it with you. The balance of the agave and cocoa is to my own taste; I like a slightly ‘grown up’ cocoa hit, dark and rich and extremely decadent tasting. If you wanted to loosen it up a bit (in flavour and texture) you can always add a dash or two or rice milk while blitzing it. With so few ingredients it is also infinitely simple to prepare, just blitz together in a food processor until smooth and glossy. The only caveat is that you must use ripe hass avocados – it’s the creamy flesh of the hass variety that makes this work, and if they’re not ripe you’ll never get the right quality texture. Serve as a pudding with added berries or as an evening treat amongst friends.
2 ripe hass avocados
75 ml agave syrup
3 tbsp cocoa powder
Scoop out the avocado flesh and place in a food processor with the agave syrup and cocoa powder. Blitz until smooth and glossy, stopping to scrape down the sides when necessary. Transfer to a bowl or individual ramekins, cover and chill in the fridge until ready to serve.