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Avocado mousse and chocolate ganache

Name: Avocado mousse and chocolate ganache
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: For the ganache; 200ml single cream; 100g dark chocolate (at least 70% cocoa solids), broken into small pieces; 2 tbsp salted butter; 1 tbsp caster sugar; For the mousse; 4 avocados, perfectly ripe; 2 tbsp caster sugar; 50g roasted cashews, chopped

By: Petty Elliott

Published: 10 Jan 25
Updated: 15 Jan 25

Silky avocado mousse, rich chocolate ganache and crunchy roasted cashews: this layered make-ahead dessert by Indonesian chef Petty Elliot is a delight.

“This is inspired by the traditional Indonesian concoction jus alpukat, made with avocado, condensed milk and a touch of coffee,” says Petty. “This popular smoothie can be found everywhere in big cities, from street vendors to restaurants, and serves as the inspiration for this elegant dessert.”

A pioneer of modern Indonesian cookery, Petty honed her craft in restaurants in her homeland before relocating to the UK six years ago. She is also the founder of the spice company Rasaku. Follow Petty on Instagram.

Looking for something fruitier? Try our dark chocolate mousse with blood orange gel (which can also be made ahead).

Easy
January 2025

Test kitchen approved

Serves 4
Prep time 15 min, plus chilling. Cook time 10 min

Silky avocado mousse, rich chocolate ganache and crunchy roasted cashews: this layered make-ahead dessert by Indonesian chef Petty Elliot is a delight.

Looking for something fruitier? Try our dark chocolate mousse with blood orange gel (which can also be made ahead).

Nutrition: Per serving

Calories: 653kcals
Fat: 57g (23g saturated)
Protein: 9.1g
Carbohydrates: 23g (19g sugars)
Fibre: 7.6g
Salt: 0.2g

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Before you start

Make the ganache up to 24 hours in advance. The finished puds will keep in the fridge for up to 12 hours.

Before you start

Make the ganache up to 24 hours in advance. The finished puds will keep in the fridge for up to 12 hours.

Ingredients

For the ganache

200ml single cream
100g dark chocolate (at least 70% cocoa solids), broken into small pieces
2 tbsp salted butter
1 tbsp caster sugar

For the mousse

4 avocados, perfectly ripe
2 tbsp caster sugar
50g roasted cashews, chopped

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Method

To prepare the ganache, combine all the ingredients in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn’t touch the water). Stir for 8-10 minutes until smooth and silky. Set aside.
For the mousse, halve and stone the avocados, then scoop the flesh into a blender. Add the sugar and whizz for a few minutes, scraping the sides down as needed, until smooth, light and airy.
Divide the mousse among glasses, then pour the chocolate ganache on top.
Chill in the fridge for at least 5 minutes, then sprinkle with roasted cashews to serve.