This dessert is an inspiration from my friend Nina’s amazing cake frosting recipe. Yes, cake frosting! All I did was adjust the quantities of the ingredients and here you go, a creamy yet not heavy mousse! The creaminess comes from a super healthy ingredient – Avocado! There is no heavy cream or additional sugar (besides those in the white chocolate) in it, so you don’t have to feel guilty when serving this to your little ones!
Notes: I use white chocolate with vanilla in this recipe, if you can’t find it just add half a teaspoon of vanilla paste or extract in the mixture. For the topping, I use chopped pistachio, shredded coconut and as an extra shaved white chocolate, but be creative: extra raspberry, chocolate chips or sprinkles! You can also use the mousse as ‘cake frosting’ like I did, on top of my mini chocolate cupcakes, and they tasted sooooo good!!
For the mousse:
- 1 large ripe Avocados
- 200g Frozen raspberry, thawed
- 120g White chocolate with vanilla, roughly chopped plus extra for serving
For the toppings:
- Fresh mint leaves, for garnish (optional)
- Unsweetened shredded coconut
- Raw pistachio, chopped
- Shaved white chocolate
Melt the white chocolate in a heatproof bowl over a pot of simmering water, set aside and cool.
Halve the Avocados, stoned and scoop out the flesh in a food processor or blender, add the frozen raspberries, and blend until smooth. Add the melted chocolate and blend again. Spoon the mousse in 4 dessert bowls or ramekins and put in the fridge for at least 30 minutes before serving, garnish with mint leaves, shredded coconut, pistachio and shaves of more white chocolate.