Avocado Chocolate Mousse Bowl with Roasted Cherries

Avocado chocolate mousse bowl with roasted cherries – sweet, indulgent but nutritious too!

Last night we found a 200g bar of dairy milk tucked away in a kitchen box and melted it down. The kids and Chris and I gathered round, dipping biscuits, satsumas, marshmallows, raspberries and pretzels into that bowl of melted chocolate. For the children it was a joyous treat; for the adults it was a brief, sticky comfort after hearing our kitchen renovation was delayed again.

After a month without a functioning kitchen and thick dust everywhere, patience has been thin. We indulged in chocolate and then, predictably, felt guilty. Today I dug through my folder of recipes I’ve made but not yet posted and found this avocado chocolate mousse bowl I developed for Superfood Magazine a few months back. It’s now my healthier go-to when I need a chocolate fix.

The original recipe calls for roasted cherries, which I would love to make in my oven, but since the oven is currently out of action I caramelised the cherries briefly in a pan on a small hob instead. The mousse itself is no-bake, quick to prepare and significantly lighter than diving into a bowl of melted chocolate.

More chocolatey deliciousness

Try other chocolate treats if you want to explore more indulgent yet comforting options: hazelnut mocha chocolate mousse, Italian hot chocolate, chocolate and amaretto affogato, Mexican hot chocolate breakfast smoothie, chocolate bread and butter pudding cake, chocolate Snickers cupcakes, or chocolate cherry cheesecake ice lollies.

The Avocado chocolate mousse bowl with roasted cherries Recipe:

Avocado chocolate mousse bowl with roasted cherries

By Nicky Corbishley

Sweet and indulgent, but nutritious too!

Prep Time: 10 mins

Cook Time: 12 mins

Total Time: 22 mins

Servings: 2 servings

Course: Dessert

Cuisine: British

Ingredients

2 ripe avocados, peeled and de-stoned
1 ripe banana, peeled
120 ml (1/2 cup) unsweetened almond milk
1 tsp vanilla bean paste
3 tbsp raw cacao powder (or regular cocoa)
1 1/2 tbsp honey
20 fresh cherries, stones removed
2 heaped tbsp Greek yogurt
10 almonds, roughly chopped
2 tbsp toasted coconut flakes

Instructions

Place the avocados, banana, almond milk, vanilla bean paste, raw cacao and 1 tablespoon of the honey into a food processor. Blend until smooth and creamy. Taste and adjust honey or cacao to suit your preference. Cover and refrigerate for 1 hour.
Preheat the oven to 190°C/375°F (fan). If you don’t have an oven, warm a small frying pan and caramelise the cherries briefly with the remaining 1/2 tablespoon of honey until they release some juice.
Mix the cherries with the remaining honey (if using the oven, spread them on a small baking tray and roast for 8–12 minutes until juicy; remove and cool slightly).
Divide the chilled mousse between two bowls. Top with roasted or caramelised cherries, a spoonful of Greek yogurt, chopped almonds and toasted coconut flakes. Serve immediately.

Notes

Nutritional information is per serving and should be used as an approximation.

Nutrition

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