Choc-Avocado Mousse

Recently, Jemma O’Hanlon from Hort Innovation stopped by the Barham Avocados farm in Southern NSW to learn all about how avocado farming works. She caught up with The Avo Club founders (and owners of Barham Avocados), Tim and Katrina, who discuss all things innovation on the farm.

Jemma also gets the lowdown on how to make a delicious Avocado Chocolate Mouse, and we’ve included the recipe below for you to enjoy.

INGREDIENTS

Flesh of 1 ripe Australian avocado
6 Medjool dates, pitted
¼ cup cacao powder
½ tsp vanilla extract
Pinch sea salt
To serve
¼ cup fresh Australian raspberries
1 tsp cacao nibs (optional)
1 sprig of fresh Australian mint

METHOD

1. Place all ingredients in a food processor and blend until the mixture is smooth, thick and glossy. Use a spatula to scrape down the sides of the processor in between blending.
2. Refrigerate prior to serving and serve with fresh raspberries, some cacao nibs and a sprig of mint.