Aztec Chocolate Avocado Mousse by The Hairy Bikers

Method

1. Put the avocado, lime zest and juice and the piece of stem ginger in a food processor and blitz until fairly smooth – there might be a little texture from the stem ginger or lime zest.

   • 2 Avocados (Peeled, Mashed & Roughly Chopped)
   • ½ Lime (Zest & Juice)
   • 1 Stem Ginger (Ball, Roughly Chopped)

2. Put the chocolate, honey or syrup, coconut milk, cocoa and spices in a small saucepan. Place the pan over a very gentle heat and whisk constantly until the chocolate has melted and you have a rich, dark mixture.

   • 100g Dark Chocolate (70% Cocoa Solids)
   • 50g Honey (or Syrup from the Stem Ginger for a vegan alternative)
   • 100ml Coconut Milk (Reduced Fat)
   • 30g Cocoa
   • 1 tsp Cinnamon (Ground)
   • 1 tsp Ginger (Ground)
   • ¼ tsp Allspice (Ground)
   • ¼ tsp Cayenne (Ground)

3. Scrape the chocolate mixture into the food processor with the avocado, lime and ginger and continue to blitz until everything is well combined and smooth. Divide the mousse between 6 or 8 small glasses, espresso cups or bowls and chill until needed.

4. Serve topped with some thin strips of stem ginger if you like.

   • 1 Stem Ginger (Ball, Finely Sliced)