This guilt free, indulgent, creamy Chocolate Avocado Mousse is so satisfying, that there really is no need to go back to the shop bought, high in sugar and fat laden version.
Since becoming brand ambassador for Well + Happy, I have really had to pay more attention to experimenting with chocolate recipes, unfortunately ; P When competing, I pretty much just stayed away from desserts, chocolate and sweet recipes for performance reasons and due to the lack of time available and so I haven’t really had much chance to experiment in the kitchen. However, I loved experimenting with this one, testing chocolate! Winner!
The recipe inspiration for these little chocolate pots of creaminess have come from Hemsley & Hemsley. I remember attending the BBC Good Food Summer Show in 2016, which is where they featured within the Eat Well Super Theatre. I loved what they did and from there onwards, I started taking an interest in their creations. So, this is where the influence has come from. Beside, the fact that I am absolutely loving using this cacao powder in all sorts of recipe testing.
I know you will completely devour this Chocolate Avocado Mousse recipe and will probably finish off both pots yourself, but before you do, show me your efforts & tag me on instagram – @what_the_quark.
- 1 Banana (large)
- 3 tbsps Well+Happy Cacao Drinking Powder
- 3 tbsps Quark
- 1 tsp Vanilla Extract
- 4 tbsps Meridian Date Syrup
- 1 Avocado
- Pinch of Salt
- Raspberries to decorate.
- Put all of the ingredients into a food processor and blend until smooth & creamy.
- Taste test and adjust accordingly to your taste. (May differ depending on size of avocado & banana)
- Fill small cups with the mousse, add raspberry on top.
- Dive in, with a spoon!