Raspberry Chocolate Mousse |
I thought I'd also share a video of my daughter, who is Rocky from Rocky and Balls, making gluten free and very red "love cakes" to a very popular song she co-wrote.
I hope you have a lovely Valentine's Day!
Raspberry Chocolate Mousse For Two GF
1 ripe avocado
- 4 tblsps cocoa or raw cacao powder
- 4 tblsps honey or other liquid sweetener (or more to taste)
- 4 or more tblsps almond milk or coconut milk
- ½ -¾ tsp vanilla extract
- pinch sea salt
Raspberry Sauce
300g frozen/fresh raspberries
3 tblsps honey or maple syrup
120ml filtered water
3 tblsps honey or maple syrup
120ml filtered water
Follow the instructions for making the raspberry sauce in my Raspberry Ripple Cake recipe and allow to cool.
I found that using a hand blender or small food processor works best for this recipe.
Slice the avocado in two, remove the stone and skin, Slice and place in a small food processor or small bowl if you are using a hand blender. Measure out the cocoa powder and add to the bowl.
Add the almond milk, honey or other liquid sweetener and salt and blend well adding more almond milk if the mixture is too stiff. Turn into a bowl or small shot glasses.
Using a spoon, pour the raspberry sauce over the top and leave in the fridge for at least 3 to 4 hours, if you can! The combination of the ever so slightly tart raspberry sauce with the chocolate mousse is out of this world!