Buy all ingredients right below the recipe
Ingredients
- 200 g bananas (peeled)
- 120 g avocado (peeled and pitted)
- 70 g dark chocolate (min. 70% cocoa content)
- 1 tbsp baking cocoa
- 1 tbsp liquid honey
- 220 ml coconut milk
Preparation
- 1First, carefully melt the dark chocolate over a double boiler. To do this, heat a pot with some water and place a suitable bowl on top (it should not touch the bottom). Break the chocolate into pieces, put them in the bowl, and let them melt slowly, stirring occasionally. Once liquid, remove from heat.
- 2In a tall mixing cup, prepare the peeled bananas, avocado flesh, baking cocoa, honey, and coconut milk. Finally, add the melted chocolate.
- 3Blend everything thoroughly with an immersion blender until a perfectly smooth and creamy mousse is formed.
- 4Distribute the finished cream evenly into three glasses and let it set in the refrigerator for at least 4 hours. Serve the mousse well chilled. It will keep in the refrigerator for approx. 2–3 days.
Tip
For an extra fine touch, you can garnish the mousse with some chocolate shavings or fresh berries before serving.
Gurkerl Küche
Ein kleiner Tipp für die perfekte Konsistenz: Achten Sie darauf, dass die Avocado wirklich reif ist (sie sollte auf sanften Druck leicht nachgeben). Wenn Sie es weniger süß mögen, können Sie den Honig auch weglassen – die Bananen bringen meist schon genug