How to turn over-ripe avocado into chocolate mousse – recipe | Waste not
When I feel over it all – overindulged, overtired and cooked out – I like to reset with a water fast or by eating only raw foods for a while.Whether that’s for a day, a week, or longer, I find that this period of eating simple whole foods is a restorative break for both body and mind, and I find it rather grounding, too.I focus on raw ingredients such as apples, carrots, celery or spinach, enjoying their natural simplicity.Eventually, however, I start craving more complex dishes and return to exploring recipes.The first time I embraced raw eating was in the winter of 2009, when raw food was having a bit of a moment.
As a cook who is always eager to learn, I was inspired to try new techniques, and that’s when I came across this amazing three-ingredient avocado chocolate mousse that’s a very simple, waste-saving treat.It’s incredibly smooth and satisfying, and a great way to rescue bruised or over-ripe avocados that might otherwise go to waste.Brown or slightly bruised avocados don’t look very appetising, but they often taste perfectly fine, so, instead of composting them, I transform them into this decadent yet arguably healthy treat.This is one of the simplest desserts you’ll ever make.This was originally a raw food recipe, so I’ve suggested raw honey and raw cacao in the ingredients list, but it will works just as well with regular cocoa powder and any liquid sweetener.
I like to use honey, date or maple syrup for their flavour and nutrient profile, but if you want a more neutral flavour, sugar syrup also works well.To make a sugar syrup for this dish, simply dissolve 20g sugar in 10ml boiling water.Makes 4 mini desserts1 ripe avocado 30g raw honey, or another liquid sweetener, such as date, maple or sugar syrup25g raw cacao powder, or cocoa powderOptional toppingsSea salt flakes, rose petals, grated chocolate, cacao nibs, chopped nuts and/or seedsHalve and stone the avocado, then scoop the flesh into a blender.Add the raw honey (or your choice of liquid sweetener) and raw cacao (or cocoa powder), and blitz smooth; if need be, add splash of water to achieve a creamy consistency.Spoon the mousse into four small glasses or jars, then cover and chill for a few hours or overnight (it will keep for up to three days).
Serve as is or garnish with toppings such as sea salt flakes, rose petals, grated chocolate, cacao nibs, chopped nuts and/or seeds.
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