It’s Avocado season here in South Africa at the minute and I’m lucky enough that one of the girls at Bootcamp brings us a box of freshly picked Avo’s every fortnight. Last Friday I snagged some of the last few Avocados with dreams of making a creamy, rich and decadent chocolate mousse with them.
I had made a Chocolate Avocado Mousse before using 85% dark chocolate but this time I wanted something a bit more convenient and with less sugar so I used raw cacao powder instead. The Avo’s I had were not like the typical ones I usually find in the markets or shops. They were delicately bruised and not one of them was the same shape as the other. I had thumb sized avocados and long, slender ones, pear shaped ones. A beautiful collection. They were a little tricky to get out of their skins but let’s face it though, I always make a smather whenever I take spoon to avocado.
One thing I do love about avocados is the way they miraculously fill you up after a few spoonfuls. Avocados are notorious for being a healthy source of fats with their heart healthy essential fatty acids and monounsaturated fats. 75% of the calories we get from avocados come from these fats. As a fruit, they are very low in fructose with a lovely high fibre content. So if you are looking to reduce your carbohydrate intake, Avocados are the perfect addition to your diet.
If you are not used it, Rice Malt Syrup may not seem as sweet as you would like. So experiment with it and use other sweeteners such as raw honey, maple syrup or stevia and adjust it to your liking.
2 medium or 3 small avocados
4 tbspns raw cacao powder
4 tbspns rice malt syrup
Juice and zest of one orange
Vanilla powder (optional)
1 tbspn Maple Syrup – for the sweet tooths in the family
Raw cacao nibs
Candied almonds (1 cup activated almonds mixed with 1 egg white, 2 tbspns rice syrup, vanilla powder/cinnamon, pinch salt, heat in the oven at 80°C)
In a stand mixer or with a handheld whisk, blend the avocado to a creamy consistency.
Begin to add in a tablespoon of cacao powder one at a time until you reach your desired consistency.
Add in the Rice Malt Syrup in the same way as the cacao powder. Tasting as you go.
Once all of this is combined, add in half the zest and all of the juice of the orange.
I added in some extra maple syrup at the end because it wasn’t sweet enough for the sweet tooth in the house
Pour into two glasses and top with the cacao nibs, the remainder of the orange zest and candied almonds.
Pop into the fridge and leave to rest for an hour before eating.