Cho­co­late-av­o­cado mousse with hazel­nuts and pome­gran­ate

Better Homes and Gardens (Australia) - - Fastfood -

Prepa­ra­tion time: 10 mins plus 3 hours chill­ing Cook­ing time: nil Serves 4

2 large avo­ca­dos 2 tsp vanilla ex­tract ½ tsp al­mond essence ¾ cup co­coa pow­der ¾ cup aro­matic honey ½ cup pome­gran­ate juice

(see Cook’s tip, left) 1 cup cream, whipped

to soft peaks Toasted hazel­nuts, pome­gran­ate ar­ils and dark cho­co­late shav­ings, to serve 1 Put avo­ca­dos, vanilla, al­mond essence, co­coa and honey in a blender and puree un­til smooth. With blender still run­ning, add ½ cup boil­ing wa­ter, pome­gran­ate juice and puree un­til com­pletely smooth. 2 Spoon into 250ml glasses and re­frig­er­ate for 3 hours or un­til firm. Top with cream, hazel­nuts, pome­gran­ate ar­ils and cho­co­late shav­ings. Serve.

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