Chocolate Avocado Mousse Cups with White Chocolate Filled Raspberries


Chocolate & raspberries are the ultimate dessert combination, add some avocado to create a really light mousse & the perfect fancy pants healthy treat is created! The mousse would also work great on its own topped with some raspberries for a ready in minutes dessert.

Makes 10.

  • 200g dark chocolate
  • 2 ripe avocados
  • 2 tbsp honey
  • 2 tbsp raw cacao powder
  • 1/2 tsp vanilla essence
  • 50g white chocolate
  • 3 tbsp Greek yoghurt
  • 100g fresh raspberries
  1. For the chocolate cups: Line a tray with parchment. Melt 140g of the dark chocolate in a heatproof bowl over a pan of simmering water. When it’s fully melted, remove from the heat & add the remaining dark chocolate. Stir until fully combined.
  2. Spoon 1 large tbsp of chocolate into a silicon cupcake case, swirl the chocolate around until fully coated. Place upside on the tray & repeat with the remaining cases.
  3. Place the tray in the fridge for at least 2 hours.
  4. For the mousse: add the avocado, honey & vanilla essence to a food processor & blitz until smooth. Add the cacao powder & 1 tbsp of the fresh raspberries & blitz again until well combined. Place into the fridge until ready to use. 
  5. For the raspberries: melt the white chocolate over a pan of simmering water. Remove from the heat & stir through the Greek yoghurt. Use a spoon or a needleless sterile syringe to fill each raspberry with the chocolate mix. 
  6. To assemble: peel the chocolate cups gently from the cases, fill with the mousse & top with the raspberries. 

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