The 2 things that make this gorgeous little pud stand out for me is: 1. It’s lovely lightness (not a word you’d associate with chocolate or chocolate desserts very often) 2. It’s easy - you can make it in 2 shakes of a lambs tail. Then the gorgeous sticky caramelly topping just seals the deal.
I’ve adapted this from an Anna Jones recipe. Her main focus is vegetarian meals but that lass knows how to throw together an irresistible pudding too. Instead of eggs and cream, this mousse is made with avocado, hence the ease with which it sits on the tum. I urge you to resist making any hasty assumptions about avocado in a sweet treat. It really does make a beautiful satin smooth base for soft desserts such as chocolate “cheese”cake and this here mousse.
The original recipe uses dates and maple syrup. The alternative I’ve used for dates is yacon syrup mixed with a little oil and nut butter. It makes a great caramel goo. Yacon syrup is a great low GI replacement for dates and sugary syrups. See the information on alternative sweetners. You'll need to find and buy it online. It’s quite expensive but a little goes a long way and you’ll find plenty of other recipes here on this site you can use the rest of the bottle on.
I also used a little Lakanto Maple Flavoured syrup (zero sugar, keto friendly). Also only available online. But this is an optional extra - the sauce is flavoursome enough without it.
Ingredients for 2 – 4 people
The Mousse part: 1 ripe avocado 1 small banana Juice of half a lemon 3 tbsp cocoa 2 tsp milled granulated sweetener* 1 ½ tbsp yacon syrup 10 drops of caramel essence 1 tsp sugarfree maple syrup (optional)
For the Caramel Sauce part: 1 tbsp oil 2 tbsp yacon syrup 1 tbsp smooth nut butter 10 drops caramel essence Pinch of salt
Put all the mousse ingredients in a blender with a tablespoon of water and whizz until everything is smooth. Scoop it out into cups or glasses. In a small bowl stir together the caramel Sauce ingredients until smooth and spoon dollops of it on the top of each pud.
