Chocolate Mousse










Serves 4

This dessert is best served at room temperature. The chocolate used will determine the sweetness of the mousse. The darker the chocolate, the less sweet the mousse.


200g dark chocolate
3 avocados
3 tablespoons Alfa One Rice Bran Oil


Melt the chocolate in the microwave or over hot water. Puree the avocado flesh in a blender with the oil. Alternatively, mash the avocado and pass through a coarse sieve. Mix in the oil.

Mix the avocado mixture and melted chocolate together until combined. Divide the mixture among four small serving dishes.

Best served immediately. Alternatively refrigerate until required.

Tip: An avocado is ripe when the stem end flicks out easily. Do not squeeze the fruit as it will bruise.