Avocado Chocolate Mousse on Mini Pancakes
We’ve whipped up the silkiest, most luscious avocado chocolate mousse, sprinkled over some dark chocolate and decorated them with the prettiest little flowers for some extra sunshine. Perfect for a finger food dessert. We hope you enjoy them as much as we do.
Ingredients
Makes 48 mini pancakes
4 avocados
1/3 cup cocoa
¼ cup honey
¼ cup maple syrup
1 teaspoon vanilla bean paste
Finely chopped dark chocolate to garnish
Flowers to garnish
2 x packets of Marcel’s Petite Pancakes
Method
Put the avocado flesh, cocoa, honey, maple syrup and vanilla bean paste into a bowl. Using a stick blender, blend until smooth, adding 2 tablespoons of water or so to reach the desired consistency. It should be smooth and silky but not too thin. The texture of traditional chocolate mousse.
Arrange the vegan minis on a plate, dollop a spoonful of chocolate mousse onto each one, followed by a sprinkle of chocolate and then a flower. Make sure your flowers are edible! Serve immediately. You will find you have extra mousse leftover. You won’t be sorry.
