Ingredients
- 2 ripe avocados
- 25g cocoa powder
- 50g agarve syrup
- 10g coconut oil
- 50g dark chocolate
- 5ml vanilla essence
Method
- Melt the chocolate.
- Blend everything together using a Vitamix.
- Pour into a container and allow to set in the fridge.
To Serve
- Use a hot spoon to quenelle the mousse onto serving plates. Garnish with honeycomb, baby figs, borage flowers and toasted coconut.