Chocolate avocado mousse. It is a thing, apparently. And not just a thing as in weird recipes you find on wacky websites - no, this was in a genuine published cookery book. Entitled, since you ask, River Cottage Light & Easy
by Hugh Fearnley-Whittingstall. Although I'm sure you can find it on any number of wacky websites too.
So I had a couple of avocados that had been sitting in the fridge for ages, and I was convinced they were about to dissolve into slushy puddles if I didn't use them soon. Of course, one of them turned out to be rock hard. Another root in the fridge produced about 100ml of pureed tinned pears, left from an experiment in making pear and elderflower ice lollies. So, into the food processor went the one ripe avocado, 3 tbsp of cocoa powder, the pear mush and a couple of teaspoons of honey. One good whizz later, it had amalgamated into a pretty good mousse-like mixture that tasted much more like chocolate than avocado. Success!
Come dessert time, each of us got a little cupful. Each of us? Uh-huh. You can see where this is going, can't you? Want to see what a baby can do with two spoonfuls of chocolate mousse?
|How about this?|
|Man, this is good.|
|Don't forget about me!|