Chocolate mousse is as decadent as can be, but Colin’s got a new way of making it light and much more healthy. Using avocado and a couple of bananas, you can make a delicious dessert, with an added praline sprinkled on top.
Ingredients
Method
Slice avocados in half and remove the seed. Scoop out flesh, reserving skins for serving option.
Process avocado, banana, cocoa powder, honey, vanilla and crème fraîche in a large food processor until smooth. Transfer mixture to a bowl or a large serving dish. Chill for 6 hours or overnight, until firm.
For the praline, line a baking tray with baking paper. Scatter with nuts. Combine sugar and water in a saucepan on low heat. Increase heat to high. Cook, stirring, until sugar has dissolved. Bring to the boil and boil, without stirring, for 5–7 minutes or until golden brown. Pour over the nuts on the prepared tray. Cool.
Scoop mousse into serving glasses to serve, or scoop into reserved avocado skins to serve.
Break praline into pieces. In a food processor, pulse to a rough crumb. Just before serving, sprinkle the praline over the mousse. Serve with extra crème fraîche.
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