This raw chocolate mousse, with added ginger and orange takes minutes to prepare, and is a fun way to use up avocados and any banana or orange in your fruit bowl.
Serves: 4
Ingredients
- 2 ripe large avocado
- 2 medium banana
- 6 tbsp melted coconut oil
- 2+ tbsp maple syrup
- Zest and juice of 1 orange
- Ginger juice (from 1 Tbs fresh grated ginger)
- 1 tsp orange extract (optional – gives a stronger orange flavour)
- ½ cup unsweetened cocoa powder
- ½ tsp ground cardamom
- Pinch salt
Method
- Place the avocado & banana flesh, coconut oil, maple syrup, orange juice (reserve zest till later) and ginger juice in a high-speed blender (or use a hand blender), and blend until a smooth mousse-like texture forms, and all the green of the avocado is dispersed. You may need to scrape down the sides with a spatula.
- Add in the cocoa, cardamom and salt and blend again until fully incorporated. Taste and add more sweetener if you think it needs it.
- Chill in the fridge for at least 30 minutes until the coconut oil firms up the mousse. The texture should be like a decadent French pot au chocolat.
- Decorate with the orange zest and serve.
Notes
To get your ginger juice, grate a Tbs of ginger, place the gratings in some cheesecloth (or between your fingers) and squeeze out the juice. This is a great way of getting fresh ginger juice for your tea too.
Recipe by Ceri Jones