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Chocolate, Nut Butter and Avocado Mousse

Claire Aldous
Meal Type:
  • Serves


  • Mousse
  • 2 ripe avocados
  • 4 tablespoons nut butter (I used hazelnut)
  • 4 tablespoons genuine maple syrup
  • 4 tablespoons good quality cocoa (I used Valrhona)
  • To serve:
  • ¼ cup chopped roasted hazelnuts
  • 1 punnet fresh raspberries


Mousse: Place all the ingredients in a food processor and blend until thick and smooth.

To serve: Divide between small glasses or bowls and top with the hazelnuts and raspberries. The mousse can be covered and chilled for up to 3 days.

Cook’s Tip: I also use the mousse as a topping on cakes and to fill small cooked pastry cases for a quick dessert. You could use peanut, macadamia and cashew nut butter with the corresponding nut to garnish.


Recipe: Claire Aldous, Photography: Aaron McLean


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