Overripe Avocado Chocolate Mousse

  • 115g dark chocolate, plus extra for garnish
  • 60ml double cream
  • 1 overripe avocado (peeled & stoned)
  • 1/2 tsp vanilla
  • 30g castor sugar
  • Pinch of salt
  • Mint leaves for garnish

Melt chocolate with the cream in a heat proof glass bowl set on top of pan with simmering water, stir until smooth. Set aside and let it cool slightly. Add the remaining ingredients in a food processor and the cooled chocolate. Blend until smooth. Spoon into glasses and chill in the fridge for 3 hours or overnight. Serve with grated chocolate and mint leaves. 

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