Kirsty’s cooking blog – strange fruit

organic avocados

Back in the eighties, my first job was working in a French-style restaurant making steak tartare to serve to paunchy gentlemen in loose ties. There were lots of rum babas, a few too many black Russians and lots of hollering by the wonderful chef (RIP). I survived on avocados and marie-rose sauce. The memory prompted a little laugh this week while watching Masterchef when the actress Amanda Steadman said she ate avocadoes for days on the trot when she first tasted them as they were such a revelation.

It reminded me there are variations of a recipe on websites and in cook books, a curiosity that had to be tried to prove its madness or genius. Chocolate avocado mousse. Dairy and processed sugar free, surely it couldn’t be right? Cacao and avocado were considered as stimulants by the ancient South American tribes, so I guess the combination comes from there. They were in some of the boxes this week, so if you haven’t made anything sensible with yours yet and they’ve turned a little ripe, give it a go and let us know what you think.

It had mixed reactions here, varying from ‘love it’ to ‘chocolate + hand cream’ and it definitely had the consistency of ganache rather than a proper mousse. I think it depends on your hippy rating as to how much you like it. I’d still make guacamole any day of the week, but here it is:

chocolate + avocado mousse

 avocado mousse

Serve with very thinly sliced pineapple, oranges or pink grapefruit. This makes about 5-6 ice cream scoops, so depending on how greedy you are, serves 2-4. It is quite rich, so one scoop is enough.

Ingredients

  • 2 ripe avocados
  • 25g good cocoa powder
  • 2 tbsp honey or agave syrup
  • a few drops vanilla extract
  • 1-2 tbsp cold water

Instructions

Cut the avocado in half lengthways and remove the stone. Scoop out the flesh with a teaspoon and put in a blender or food processor. Add the cocoa, honey or syrup and vanilla. Blitz until smooth. Add just enough water and blitz again until you have a smooth and creamy mixture. Taste, adding a touch more syrup or honey if needed.

 

organic beetrootI also made another pudding this week, chocolate beetroot mousse. Try that one if you fancy doing some baking this week, or for Mother’s day.

One response to “Kirsty’s cooking blog – strange fruit

  1. Kirsty, this sounds so unusual I’m going to give it a try this weekend. Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *