I've got something really exciting to share with you, this is a beautiful dessert that I know most
of you are gonna go crazy for. We're gonna make the most delicious chocolate mousse. A chocolate mousse
normally needs butter, right we're not gonna do that, we're gonna use avocado, then we're gonna make
proper homemade Easter eggs and you just need two primary things, right, some chocolate which I
know you love and some avocado and this avocado is gonna make the most amazing chocolate mousse
but the shell is gonna allow you to make your very own chocolate egg. This is something you
can do this Easter that I know you're gonna love. Now what's happening right here is a little pan
of simmering water and I've got a bowl on top and in here I've got 300 grams of nice chocolate, 70 per cent
cocoa solids, just break it up and just slowly melt this and stir it and then in a liquidiser here, I'm
gonna add the flesh of two avocados okay. We're gonna put the flesh in here, the avocado is also
going to give you the lightness and the elegance that egg whites would give you. So into this
liquidiser, we're going to go in with 160 ml or a little tin of coconut cream. Then we're going to
go in with two heaped teaspoons of cocoa powder, right, not hot chocolate, cocoa powder. Then we're
going to use 3 tablespoons of maple syrup, that will sweeten it. Then we're left with these
right, the empty avocado shells. So you get yourself a little brush, take half an avocado
and I want you to generously paint the inside of the avocado and what we're going to do is put
these 4 halves in the fridge for 10 minutes. The chocolate will firm up, then we'll brush it again.
Back in the fridge for 10 minutes, it'll firm up and we'll brush it again, we'll do it 3 times.
It's a faff but it's easy. So in the fridge we go. So these have had 10 minutes now and you can
see the chocolate has firmed up and then we're just going to repeat the process again and now
time for the third layer, but to help me I've got a little guest, come on Buds. My best mate. Okay so if
you can have a go. Now Buddy loves avocado, it's something that he's loved since he was a kid.
Yeah.
Tell them the truth.
I hate it.
So this will be a test. Can chocolate be the mediator of one of the
country's biggest avocado haters? Buds if you can pop that on the plate and whack it in the fridge.
Another 10-20 minutes that'll go nice and hard. So we've put roughly about half this chocolate
onto the avocado halves. Now this other half, we're now going to put in the liquidiser, so Buddy
if you can take the lid off my darling and we're going to pour the rest of this gorgeous chocolate.
Look at that. A tiny pinch of salt goes in. So Buds let's get it going, go on son.
Okay, so in a matter of a minute, look what we've got. Silky, gorgeous, chocolatey heaven. Look at that.
Buds, come on.
It looks so nice.
So just pat that down. Why don't you just grab that spoon and have
a little try and tell me what you think, it should be utterly delicious.
That's really nice.
Yeah? Go and grab Mum, whatever she's doing just say come and see Dad got something for you, yeah?
Bless you. Okay. So this goes in the fridge, I'm gonna gather together some fruit and I'll show you
how you can plate this beautiful egg and mousse together. Okay so it's time to plate up, but look
who I've got with me, my lovely wife Jules. I want to show you this. So in here right, we've got
the lovely chocolate mousse. So just, oh look at that, come on.
Wow. That's so sumptuously silky. So what's actually in it just chocolate and avocado?
Avocado, chocolate, maple syrup, coconut cream. Then,
check this out. So with the chocolate here, literally just go to the edge where the skin is
and you can just pop the whole thing out.
you know what you could do? What? You could just fill those
little mini chocolate eggs for the kids. Like, for the for the easter egg hunt or something.
That's a really nice idea. So I'm going to take this half and I'm just gonna
press that into our lovely chocolate mousse. So you can have some little fruit in there, blackberries,
some blueberries, so a little bit of blood orange there. Gonna take some of this white chocolate,
melt it, and then we can kind of go a little bit Jackson Pollock. Just get it everywhere. We'll
take some of that lovely sour cherry and like just put some of that syrup in there. Get some
white chocolate, just put it on a board and then gently without pushing down too much, just drag it
towards you. So you can just kind of tap that over the top and there you go.
So what do you reckon Jay?
Amazing yeah, so sweet.
Would you like to have a little try?
Yeah.
There you go my darling.
Yeah it's quite nice because you can pick up the bits of shell and sort of scoop up some of that
fruit and juice. Try the mousse, what do you think chocolate indulgence? You are a chocolate fruit.
You'd never know that was avocado.
So there you go guys, that is a really fun, delicious expression
of chocolate. Have a go this Easter and from me and Jules, take care, lots of love, happy cooking.