I enjoy the way deep, dark chocolate marries with fruit, and on this occasion, with the citrus of orange. Delicate spices are beautiful here: a little cinnamon, nutmeg and chilli add a warming component to this luscious dessert.
MEXICAN CHOCOLATE MOUSSE
Serves 4
⅓ cup coconut cream
⅓ cup good quality cocoa powder
Flesh of 1 ripe avocado
4 Tbsp honey or pure maple syrup
½ tsp ground cinnamon
¼ tsp ground nutmeg
Tiny pinch of ground chilli
Zest and juice of 1 orange
1 tsp pure vanilla extract
- Place all ingredients into a food processor. Process for around a minute until smooth and creamy.
- Spoon into four bowls or small glass jars, then place in the fridge for half an hour before serving.
• For more from Eleanor Ozich see petite-kitchen.com
