Dark Chocolate And Coconut Avocado Mousse

Sometimes, you are in the mood for something sweet, but your husband (or significant other of any persuasion) is not around. So instead, you plump for comfort in the guise of an indulgent chocolate pudding. With that in mind, with a little invention, let me introduce you to my dark chocolate and coconut avocado mousse.

You will need:

* 2 small, ripe avocados (the softer the better, but not browning inside);
* 2 tablespoons crème fraîche;
* 100g dark chocolate, chopped or broken into small squares (it doesn’t matter what percentage you use, larger will obviously be more intense);
* 1 teaspoon salted butter;
* 2 teaspoons cocoa or hot chocolate powder;
* Half teaspoon vanilla extract;
* 2 teaspoons dessicated coconut.

* Melt the chocolate with the butter in a heatproof bowl until it is smooth and glossy. You can either do this using a double boiler on a cooker, or by tempering the chocolate in a microwave in thirty-second incriments. Stir in the cocoa powder and set aside to cool at room temperature;

* While the chocolate is cooling, scoop out the inside of the avocados (sans pits, of course) into a bowl and mash with a fork until you achieve a puréed texture. You can also use a food processor to do this and will probably get a smoother result, but a fork works just as well and you’ll get a little arm workout from it too 💪. Incorporate the crème fraîche into the avocado, the acidity in it will stop the fruit turning brown and will add a more decadent edge to the already velvety avocado;

* Pour half of the avocado mixture into the chocolate and fold together. Pour in the rest of the avocado and fold again, until the satiny darkness of the chocolate has overwhelmed the almost impervious, mallowy green of the avocado and crème fraîche. Stir until you are content that they are thoroughly mixed together;

* When the mixing is done, add the vanilla extract and dessicated coconut and stir into the mousse. You can add an extra pinch of sugar at this stage if you would prefer it sweeter (the cocoa/hot chocolate powder will have already accommodated this, but I used a bit of demerara to supplement it), though this is completely optional. Set in the fridge to chill for a few hours or overnight. You can do this for up to a couple of days, depending on how fresh the ingredients are and when you plan to serve it. I’m going to be honest with you and say that I wasn’t sure how the texture would hold up when I had finished making it, it looked a bit suspect and like a nasty accident due to the vigorous mixing of it, but I was amazed that, even after a few hours of chilling, it had taken on a very convincing mousse-like texture and tasted pretty damn lovely!! Top with a sprinkle of coconut when ready to serve and enjoy!

I hope you enjoyed this foodie post, I was impressed beyond expectation at the result and hope that you will also be able to find a little glory in this unassuming, but delicious and decadent dessert. Of course, you can experiment and add other flavourings and fruits, make it vegan by omitting the crème fraîche and using an alternative cream product and, perhaps even freeze (it is unbeliveable frozen) the mousse in smaller portions for a delicious iced treat! Happy eating, peace and love :) x

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