4 tablespoons thick coconut milk (from the top of the tin)
1 ripe avocado
1/2 teaspoon vanilla extract
1 pinch sea salt
3 tablespoons agave nectar
1 teaspoon orange zest
1/2 teaspoon cayenne pepper
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Method Prep:15min › Cook:3min › Ready in:18min
In a double boiler melt the chocolate and mix it with coconut milk until smooth. Put the cooled chocolate mixture in a food processor with the remaining ingredients. Blend until completely smooth. Spoon into dessert glasses. Serve well-chilled with your favourite garnish.
This is a brilliant recipe - tasty, rich and decadent and so easy to make. I use a stick blender, the result is still creamy and smooth.
The recipe is easily adapted to other flavourings - I like it with a little ground cardamom rather than the orange, but you could use other flavours and ring the changes - ginger, lime or lavender for instance. It's easy to make the dish more or less sweet, by slightly adjusting the agave syrup - I go for two rather than three tbsps. of syrup. Honey could be used instead of agave syrup by the way. I have also made it with coconut yogurt (Coyo), instead of thick coconut milk which worked just fine.
This is a very versatile recipe and definitely my preferred recipe for a chocolate pot/mousse now.
N.B. This actually makes enough for three generous ramekin size portions and as it's so rich, I would say it is plenty for four espresso cup size portions to finish a three course meal. - 14 Feb 2015