Avocado Chocolate Mousse

INGREDIENTS

  • 2 ripe avocados, the meat scooped out of the shell
  • 3 tablespoons honey (more or less to taste.)
  • 1/2 teaspoon vanilla extract
  • pinch of salt

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Chocolate Sponge Cake for the base

  • 4 eggs, seperated
  • 1/2 cup caster sugar
  • 2 teaspoon golden syrup (maple if you dont have golden syrup)
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1/2 cup cornflour
  • 1 tablespoon plain flour
  • 1 1/2 tablespoon cocoa
Chocolate Mousse
  • 8 (1 ounce) squares semisweet chocolate, coarsely chopped
  • 1/2 cup water, divided
  • 2 tablespoons butter (no substitutes)
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 1/4 cups whipping cream, whipped

INSTRUCTIONS

Use a blender or food processor to blend the avocados until smooth. Add the rest of the ingredients and blend again until everything is combined. Add more or less honey according to your taste. Chill for at least 2 hours before serving.

Chocolate Sponge Cake for the base

  • preheat the oven to 180 c
  • greas 2 x 20 cm springforms tins
  • place the egg whites in electric mixer bowl and beat until soft peaks form
  • combinecaster sugar and bicarbonate of soda, and gradually add the egg white while still mixing
  • add egg yolk and beat together
  • add golden syrup and beat agin until well combined
  • shift dry ingredient 3 times and then add the wet mixture. fold gently
  • pour the mixture between prepared springform tins and bake for 20-25 min
  • allow cakes to cool for 5 min before turning onto cake coolers

Chocolate Mousse

In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.

Presenting

after all ingredients are all cooled cut the chocolate sponge to your design and as first layer on the bottom, then filled with the chocolate mouse in the middle then the green avocado mouse on the top, performing layered style.

Then enjoy

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