Choco­late mousse

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This easy choco­late mousse is rich, creamy and quick to make. Serves 6 Prepa­ra­tion time: 5 min­utes

• 150g dark choco­late, melted • 2 medium-sized av­o­ca­dos, peeled and pit­ted • pinch of salt • 5ml dark rum (or vanilla essence) • 25g (60ml) co­coa • 30g (60ml) ic­ing su­gar

Melt the choco­late care­fully in the mi­crowave un­til smooth; cool slightly. Spoon the av­o­cado and the salt, rum, co­coa and ic­ing su­gar into a mea­sur­ing jug and process with a stick blen­der. Add the choco­late grad­u­ally and process un­til just com­bined. Spoon or pipe into pretty glasses and serve with a dust­ing of sifted co­coa. For that lit­tle ex­tra Melt 150g ex­tra-dark choco­late. Di­vide it be­tween 6 cup­cake cases and spread evenly on the in­side of each one us­ing a spoon. Place the cases in the re­frig­er­a­tor un­til the choco­late has set. Care­fully pull off the pa­per and fill with the mousse. Gar­nish with fresh berries and mint leaves.

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