Indulgent Chocolate Mousse

Chocolate Mousse served with fresh raspberries.

This is a delicious chocolate treat enjoyed as a mousse or simply popped into the freezer to serve as chocolate "ice cream".

 

Ingredients:

2 ripe avocados
1/2 a ripe banana
1/4 cup of honey
1/2 cup of raw organic cacao powder
1 teaspoon of vanilla extract
Pinch of cinnamon
Pinch of salt
1/2 cup of filtered water or coconut water

Method:

In a food processor mix the avocados and banana together until combined and smooth.

Add the remaining ingredients and mix until well combined and silky smooth.

Pop into bowls or containers and refrigerate for at least 1 hour; or pop into the freezer for an hour (give or take) for a thick fudgy mousse; freeze for longer if you are wanting chocolate "ice cream".

However you decide to serve it, I hope you find it as delicious as we do!

Notes:

The longer you leave it in the freezer the harder it will become. Sometimes I make a double batch and keep portions in the freezer to use over a few weeks. If doing this you will need to remove the mousse from the freezer approximately 20mins before consuming; it will need to soften a little otherwise it will be too hard to serve.