Australians love an avo and will try them pretty much any way, so this recipe for avocado chocolate mousse from Brisbane chef Jan Cranitch is sure to please.
This mousse can be served after dinner as a dessert with blueberries and ice cream, or for breakfast with a chia pudding, layers of fresh fruit and topped with coconut crunch.
2 Hass avocados
1 teaspoon vanilla paste
1 teaspoon fresh zested orange
3-4 tablespoons of honey
1 pinch sea salt
30 grams cocoa powder
Blend all mousse ingredients at the same time, adding more cocoa powder, honey and vanilla to taste. Add a pinch of salt to bring all the flavours together.