- 2 large ripe avocados
- 30 g cocoa powder
- 2 tsp. vanilla extract
- 3 tbsp. Sweet Nature Brown Cane Sugar
- 100 g coconut cream
- 150 g dark bitter chocolate (min. 70%)
Cut the avocados in half and remove the stones. Remove the fruit flesh from the skin and place in a blender. Add to the blender the vanilla extract and coconut cream and purée until smooth.
Melt the chocolate and sugar in a double boiler and briefly cool. Now pour the chocolate into the blender and again blend until smooth. Divide the chocolate-avocado-mousse into glasses or dessert bowls and refrigerate for 1 hour.
Serve with fresh fruit and whipped coconut cream.