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Avocado chocolate mousse with crispy dried-fruit tuiles

Serves : 4 people

Preparation : 30 minutes

Cooking : 20 minutes

Wait : 1 hour

Ingredients

For the mousse
1 lawyer ripe (the tip should be soft to the touch)
75 g of dark chocolate at least 80%
2 tbsp of cocoa powder sugar-free
2 tbsp of agave syrup or maple
1/2 teaspoon of vanilla extract
50 ml of coconut milk
1 pinch of salt

For the crunch
50 g of walnut kernels
3 dates
1/2 tbsp of shredded coconut
1/2 tbsp of coconut oil or sunflower seeds if those aren't available
20 g of dark chocolate

Accessories and utensils
parchment paper
blender

Instructions

For the chocolate mousse

Bring a large pot of water to a boil.
Turn off the heat and melt the chocolate squares in a double boiler using a heat-resistant bowl or mixing bowl.
In the bowl of a food processor, combine the avocado flesh, melted chocolate, cocoa powder, agave syrup, vanilla, coconut milk, and salt.
Blend well until the mixture is smooth and creamy.
Refrigerate for at least one hour to allow the cream to set.

Preparing the tiles

Pit the dates.
Process them in a food processor with the walnuts, oil, shredded coconut, and salt until the mixture is coarse and smooth.
Spread the mixture onto a sheet of parchment paper.
Bake in the oven at 180°C for 20 minutes.
Once the baking is done, melt the chocolate in a double boiler or in the microwave (being careful not to burn it).
Using a teaspoon, draw lines of chocolate on the dried fruit tuile.
Let everything cool.

Final assembly

Before your meal, divide the mousse among cocktail glasses.
Garnish with a square of dark chocolate and a piece of tuile, and enjoy watching your guests dig in 😃