Hot to turn over-ripe avocado into chocolate mousse – recipe | Waste not
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A smooth and satisfying dessert that makes the most of soft avocado. When I feel over it all – overindulged, overtired and cooked out – I like to reset with a water fast or by eating only raw foods for a while. Whether that’s for a day, a week, or longer, I find that this period of eating simple whole foods is a restorative break for both body and mind, and I find it rather grounding, too. I focus on raw ingredients such as apples, carrots, celery or spinach, enjoying their natural simplicity. Eventually, however, I start craving more complex dishes and return to exploring recipes. The first time I embraced raw eating was in the winter of 2009, when raw food was having a bit of a moment. As a cook who is always eager to learn, I was inspired to try new techniques, and that’s when I came across this amazing three-ingredient avocado chocolate mousse that’s a very simple, waste-saving treat. It’s incredibly smooth and satisfying, and a great way to rescue bruised or over-ripe avocados that might otherwise go to waste.
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Brown or slightly bruised avocados don’t look very appetising, but they often taste perfectly fine, so, instead of composting them, I transform them into this decadent yet arguably healthy treat. This is one of the simplest desserts you’ll ever make. This was originally a raw food recipe, so I’ve suggested raw honey and raw cacao in the ingredients list, but it will works just as well with regular cocoa powder and any liquid sweetener. I like to use honey, date or maple syrup for their flavour and nutrient profile, but if you want a more neutral flavour, sugar syrup also works well. To make a sugar syrup for this dish, simply dissolve 20g sugar in 10ml boiling water.
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