Avocados are such a great health food even though many people believe they are bad for you because they have high fat levels. Over half of the total fat in avocado is provided in the form of oleic acid—a situation very similar to the fat composition of olives and olive oil. Oleic acid helps our digestive tract form transport molecules for fat that can increase our absorption of fat-soluble nutrients like carotenoids. As a monounsaturated fatty acid, it has also been shown to help lower our risk of heart disease.
I’ve made a chocolate mousse with avocados before as I’d much rather consume avocado fat than dairy fat which is high in saturated fats. You are also getting all the other nutritional qualities of vitamin C, B6, B5, potassium, folate and fibre from the avocado in something that tastes amazing.
Using avocados in desserts is one of the healthy dessert maker’s best-kept secrets; their smooth creamy texture is a healthy alternative to cream in ice-creams, gelatos, cheesecakes and chocolate mousse. This four ingredient chocolate and avocado mousse has become my dinner party go-to dessert.
Nadia Lim’s Avocado Chocolate Mousse
125 g dark chocolate (60-70% cocoa, broken into pieces),
2 firm avocados chopped,
1/3 cup coconut cream,
3 tbsp runny honey
1. Melt chocolate in a double boiler: place chocolate in a bowl to melt, whilst stirring frequently, over a saucepan of simmering water (make sure the water does not touch the bottom of the bowl or else it will risk the chocolate burning or becoming grainy).
2. Puree avocado, coconut cream, honey and melted chocolate together until smooth. Spoon into serving glasses and chill in fridge. Garnish with chocolate shavings or berries.
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