Chilled Chocolate and Avocado Mousse
Dr Eva
2
10 minutes
.5 minutes
330
This dish hits the spot due to the high fat content of the avocado and
the sweetness of the banana – and you can still really taste the
chocolate.
Ingredients
1 small ripe banana, sliced
2 frozen avocado halves, cut in cubes
60g dark chocolate (at least 85% cocoa content), plus extra for grating
90ml unsweetened almond milk
1tsp vanilla extract
Directions
Place the banana and avocado in a freezer-proof container. Freeze overnight.
Approximately 2 hours before serving, take the banana and the avocado out to defrost slightly. Place in a NutriBullet or similar blender container and set aside.
Place the chocolate and almond milk in a microwave proof bowl. Microwave for 30 seconds at 900W and stir until the chocolate melts evenly into the milk. Pour this immediately into the NutriBullet container. Add the vanilla extract and blend until smooth.
Divide the mousse between two serving dishes and top with extra grated chocolate.
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