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.