Chocolate and avocado mousse

Actually surprisingly tasty…with a pretty strong chocolate flavour. Make sure you use very ripe avocados because mum didn’t do the same when she made something similar and it tasted a bit odd. This recipe comes from the River cottage light and easy cookbook…obviously the only thing to bare in mind is that recipes can be manipulated to suit your own taste…for example mum grated some 100% chocolate on to ours to give it more of a chocolate taste!!!
Our (even so slightly different to Hugh Fearnley-Whittingstall’s) recipe serves 4 and uses:
2 very ripe, large avocados
3 tablespoons of cacao powder (he uses cocoa but that is more processed)
A squeeze of lemon juice
3 tablespoons of light agave syrup (you can use runny honey and up to 5 tablespoons according to Fearnley-Whittingstall).
To make it, half the avocados and remove the stones and peal, then put the flesh into a food processor. Add the cacao powder, lemon juice and the syrup or honey. Process to what Hugh calls a velvety, thick purée, then taste and add more to your likening. Finally scoop the mousse into small lots, cover and chill for around an hour, serve with fruit to taste. Yum yum and very quick and easy to do…no cooking involved!!!!

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