50g dark chocolate, roughly chopped
2 avocados, pits and skins removed
50g cocoa powder (+ extra for dusting)
2 tsp. vanilla extract
50ml maple syrup
Pinch of sea salt
Equipment
Food processor or hand whisk
To melt the chopped chocolate in a bain-marie, put the chocolate in a small bowl and place the bowl over a saucepan of hot water ensuring that the bottom of the bowl doesn’t touch the water. Simmer the water on a low heat while stirring the chocolate until it’s melted and smooth.
Blend the melted chocolate with the rest of the ingredients together in a food processor until super smooth, or alternatively use a hand whisk (this will take a bit longer). Spoon the mousse into 4 or 6 serving glasses or little bowls, then cover and refrigerate for at least 1 hour. I recommend martini glasses for an impressive presentation.
To serve, use a small sieve to dust some cocoa powder over the top of the mousse.
