Avocado mousse and chocolate ganache
- Portion size: Serves 4
- Prep time 15 min, plus chilling. Cook time 10 min
- Difficulty: easy
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).
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
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.
Nutrition
- 653kcals Calories
- 57g (23g saturated) Fat
- 9.1g Protein
- 23g (19g sugars) Carbs
- 7.6g Fibre
- 0.2g Salt
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