Chocolate Avocado Mousse Tartlets
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 6
- Category: Chocolate
- Method: Baking
Description
Chocolate lovers meet your match! Once you’ve tried these beautiful avo mousse tartlets, you’ll want to make them again and again.
Ingredients
Biscuit Base
350 g Tennis biscuits, crushed
5 Tbsp (75 ml) cocoa powder
200 g butter, melted
6 loose bottom tartlet tins
Chocolate Avocado Mousse
3 medium-sized avocados, cut into chunks
½ C (125 ml) milk (+ 1–2 Tbsp, if needed)
½ C (125 ml) cocoa powder
⅓ C (80 ml) honey
1 tsp (5 ml) vanilla essence
¼ tsp (1,25 ml) salt
Toppings
blackberries
ripe figs, quartered
1 bar peanut brittle, crushed
Instructions
Biscuit Base
Preheat the oven to 180 ºC.
Place the biscuits into a ziplock bag and crush with a rolling pin until they resemble coarse sand. Place into a bowl, add the cocoa powder and melted butter and mix well to combine.
Scoop 3-4 tablespoons of biscuit mix into a tartlet tin and use your fingers to press it to the edges and build the sides of the base up in the tins. Don’t make the sides too thin or they won’t hold together when you pop them out later. Add more biscuit if needed until the walls of the tins are built up. Add another 2 tablespoons and press it down to form the base. Repeat this process until all of the tartlets are complete.
Place the tartlets onto a baking tray and bake for 8 minutes. Remove from the oven and let them cool completely before gently popping the tartlets out of the tins.
Chocolate Avocado Mousse
Add all of the ingredients for the mousse to a large mixing bowl and blitz with a stick blender to combine. If the mousse is a little too thick, then just add a tablespoon or two of milk and mix to loosen. Spoon a generous amount of mousse into each tartlet and swirl it into a pattern with the back of a spoon. Top each tartlet with fresh blackberries and figs then sprinkle with brittle and serve.
Notes
You can sub the fruit for anything seasonally available.
