Graveyard Chocolate Mousse

Tue, 30 October 2018

INGREDIENTS

·         125g Dark chocolate

·         4 Tbsp cocoa

·         2 Tsp vanilla bean paste/vanilla extract

·         2 Small/1 large avocados

·         50mls milk/ coconut milk/ almond milk (2-5 tbsp) or for a lighter mousse whip 100mls cream

·         2 Tbsp honey/maple syrup

·         8 Bourbon biscuits

·         Fun little Halloween props to decorate - body part jellies, chocolate covered pumpkins and skeletons

 

METHOD:

·         Melt the chocolate - to do this in a microwave heat slowly. Turn on the microwave for 30 second intervals, heat, remove, stir and repeat until almost melted. Then stop and stir. The last little bits will dissolve in the residual heat.

·         Cut the avocado open and scoop out the flesh.

·         Add all the ingredients to the food processor and blitz until smooth.

·         Using your spatula scrape down the sides and then pour into the containers (hard plastic disposable glasses are great). Cover. Chill in the fridge for 4 hours or overnight.

·         Turn the Bourbon biscuits into a fine crumb by bashing with a rolling pin in a freezer bag. Stir in the popping candy.

·         Sprinkle on top of the mousse.

·         Decorate each with some fun Halloween props. Here at foodoppi we like to go a little crazy and bury some little jelly body parts inside and finish with some little skeleton and mini pumpkin chocolates on top.