Buy all ingredients right below the recipe
INGREDIENTS
- 200 g bananas (peeled)
- 120 g avocado (peeled and pitted)
- 1 tablespoon Dutch cocoa
- 1 tablespoon honey
- 220 ml coconut milk
- 70 g chocolate (min. 70% cocoa)
INSTRUCTIONS
- 1First, melt the chocolate over a water bath. Prepare a pot and a glass or stainless steel bowl that can be placed into the pot without touching its bottom. Pour a small amount of water into the pot and heat it so that the water gently simmers. Break the chocolate into the bowl, and once the water in the pot starts to boil, reduce the heat to low, carefully place the bowl into the pot, and let the chocolate slowly melt while stirring constantly.
- 2Next, place the peeled bananas, peeled avocado, cocoa, honey, coconut milk, and finally the melted chocolate into a tall blending container. Using an immersion blender, blend everything thoroughly into a smooth cream.
- 3Evenly divide the finished cream into 3 glasses and place in the refrigerator for at least 4 hours.
- 4After chilling, you can serve the banana-chocolate mousse. It will last 2–3 days in the refrigerator.
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The author of the photograph is Barbora Lundgren.