Affogato with a twist

Name: Affogato with a twist
Yield: 4
Ingredients: 1 large Avocado, ripe, halved, stone removed and flesh scooped out (Main); 1 Banana, ripe; 10 Pitted prunes; 3 Tbsp Dark cocoa powder, good quality (Main); 1 Orange, finely grated zest only; 1 tsp Vanilla extract; 4 scoops Ice cream, vanilla bean (Main); 4 servings Espresso coffee, hot; one shot per serving (Main); 60 g Raw almonds; 60 g Caster sugar

Makes: 4

Tam West

Kathy Paterson

Food writer and stylist.

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A simple but delicious end to a meal. You could use your favourite chocolate mousse recipe, but I like this old but good one as it is just ever so slightly sweet.

Chocolate mousse

1 large	Avocado, ripe, halved, stone removed and flesh scooped out (Main)
1	Banana, ripe
10	Pitted prunes
3 Tbsp	Dark cocoa powder, good quality (Main)
1	Orange, finely grated zest only
1 tsp	Vanilla extract

Affogato

4 scoops	Ice cream, vanilla bean (Main)
4 servings	Espresso coffee, hot; one shot per serving (Main)

Praline

60 g	Raw almonds
60 g	Caster sugar

Directions

To make the chocolate mousse, place all the ingredients in a food processor and process until smooth and thick.
Spoon into four small dessert glasses, cover and place in the fridge until well chilled, about two hours.
To serve, remove chocolate mousse from the fridge and top each with a scoop of vanilla bean ice cream. Pour a shot of hot espresso over each and top with praline. Serve straight away.