Serves: 4 to 6
Source: Fresh Juice Magazine, Winter 014
Ingredients:
- 6 oz (170 g) good-quality dark chocolate (at least 70% cocoa), chopped
- 1/2 cup (125 mL) chocolate soy milk or almond milk
- 1 tsp (5 mL) instant-coffee granules
- 2 tbsp (30 mg) liquid honey
- 1/4 tsp (1 mL) cinnamon
- 2 large very ripe avocados, peeled, pitted and cut in chunks
- 3/4 cup (175 mL) gingersnap cookie crumbs (about 6 to 8 cookies
- 1/2 cup (125 mL) sliced peeled kiwifruit, plus extra for garnish (about 4)
- 1/2 can (125 mL) sliced peeled mango
- 1/2 cup (125 mL) diced pineapple, plus extra for garnish
Instructions:
- In heatproof bowl over simmering water, melt chocolate with milk, coffee, honey and cinnamon, stirring occasionally, until smooth. Place avocado in blender with chocolate mixture; puree until smooth and creamy.
- Place small dollop of mousse in bottom of each serving cup; layer 1 tbsp/15 mL cookie crumbs, scant 2 tbsp/30 mL mousse, 2 tbsp/30 mL fruit, scant 2 tbsp/30 mL mousse, 1 tbsp/15 mL cookie crumbs, scant 2 tbsp/30 mL mousse. Top with remaining fruit.
Tip: To switch up flavours, use shortbread cookies in place of gingersnaps, then substitute raspberries, blackberries and strawberries in place of tropical fruit.