1 small ripe avocado
4 tablespoons unsweetened cocoa powder
2 tablespoons icing sugar
1 tablespoon butter
3 tablespoons honey
3 tablespoons double cream
2 teaspoons dark rum
½ teaspoon instant coffee granules
3 tablespoons roughly ground hazelnuts
100 ml double cream, whipped
Slice the avocado and scoop the flesh out of the peel (you should get about 250 grams of avocado flesh). Place the avocado in a food processor along with the cocoa powder, icing sugar, coffee granules and butter, and blend until smooth. Add the double cream, honey and rum, and blend again. Taste and adjust the sweetness, then divide into serving glasses and refrigerate for 2 hours. When the mousse is well chilled, add the ground hazelnuts and the whipped cream and gently fold everything together. Refrigerate for one more hour and serve. Yields 4 servings. © Tina Vesić
