Decadent Avocado Chocolate Mousse

Recently a friend who is a very healthy eater introduced me to avocado based Chocolate Mousse.  I perhaps would have been initially sceptical, had I not already eaten a few mouthfuls, and was quickly devouring the lot.  Its rich, very chocolatey and contains no processed sugar. I researched a few recipes online, all differing versions that seem to have epic amounts of honey, my friends version is a bit less honey, and uses dates instead to sweeten.   I like it, feel free to experiment  until you get it how you like it., you can add sugar too if you feel you need it (I would add small amounts of icing sugar tasting as you go).  This is a great dessert for kids and toddlers (over the age of 1) who wont eat avocado (don't tell them they'll never know!)

Avocado Chocolate Mousse
serves 3-4 
into a small food processor, or bowl to be mixed with a Stick mixer

1 Large ripe avocado - skin and pip removed
1/2 cup Cocoa (non sweetened)
3 T Honey
1 T vanilla essence or extract
2 fresh Dates - stones removed

For Chocolate Berry Mousse add a handful of berries (raspberries, blackberries or strawberries fresh or frozen)

Whizz until all combined and it has a lovely thick mousse texture. Refrigerate until cold (couple of hours), serve in little dishes, in small portions - its very rich with fresh berries. You can also sprinkle with coconut or icing sugar.

DEVINE! and best of all HEALTHY!! Hope you enjoy it.

Love LB x

Chocolate Banana Bread and Butter Pudding Oh Yeah.

While in Sydney I purchased this beautiful tin, which inside contained Panettone, it was on special and being as it was a few days past Christmas I had low expectations for the food within but was more interested in the tin itself. Beautiful.  Now what to do with the stale Panettone??? it smelled amazing but tasted dry (apparently that's just how it is) however, an idea struck. I struggled to find a version on the internet of this recipe, so this is my written version taken from watching Ray on TV, so apologies if it differs from the original.

Chocolate Banana Bread and Butter Pudding ala Ray McVinnie. Genius.

Ingredients:

Butter as needed
Sliced Stale french stick/raisin bread/ brioche/sourdough/croissant/ Panettone! enough to cover your square baking dish two layers worth.(I used about 1/2 a Panettone loaf)
2-3 ripe bananas
1 1/2 cups choc chips (dark is good!)

For the Custard:
4 eggs
500ml milk
1/2 cup brown sugar
1/2 t vanilla (essence or the real deal)

Preheat Oven -  Bake 180 degrees C


Layer 1
Melt your butter in a pot on low heat or in microwave (just slice off a bit and melt it you can always do more, depending on your surface area on your bread you may need more or less). Grab your baking dish (I used a square 20x20cm dish but you can alter the above measurements to fit whatever you have).  Brush the melted butter on to one side of your sliced bread and lay these in the dish buttered side down to cover the bottom. You can overlap them  a bit to make them fit, small gaps are ok.

Layer 2
Sliced bananas all over the top

Layer 3
Evenly sprinkle over 1 cup chocolate chips

Layer 4
Another layer of your bread this time buttered side up (overlap these ones a little to make the top look good)

Final steps
Mix all your custard ingredients in a bowl and whisk together till mixed, then carefully pour over the bread layers - filling in the gaps with custard mix, once all in gently push on the  bread so the mix soaks into the bread - leave it for 10 minutes or so for the bread to soak up the liquid.  Sprinkle remaining 1/2 cup choc chips on top and 1/2 cup of brown sugar.

Bake 45mins, serve with cream or vanilla icecream.

Beware its very sweet! but very addictive! Enjoy!