Chocolate avocado mousse with raspberry coulis
This is a seriously yummy healthier option dessert. It’s gluten free and if you leave out the Lindt dark chocolate, this recipe is also low GI and dairy free. If you feel like being adventurous, you can make a wild hibiscus and davidson plum coulis instead of the raspberry coulis, which is included in the recipe below. The most important thing to remember is to have fun in the kitchen. I have often ended up with Chocolate avocado mousse on my ceiling. Think decadent, think yummy, think wild! Smiles for miles x Skye
Serves: 6
Prep time: 45 mins
Equipment
High speed food processor
Blender
Spatula
Bowls
Fine sieve (to strain coulis if you do the raspberry version)
Ingredients
Chocolate Avocado Mousse
4 avocadoes
15 tbsp light agave nectar
1/2 tbsp coconut oil
100g 70% dark lindt chocolate
1/2 cup of coconut milk
6-9 tbsp cacao powder (use 6 and then taste to see if you can still taste the avocado. If you still can, it possibly needs more cacao and agave. Different brands of cacao powder have varying strengths. Keep adding more agave and cacao powder until it is the perfect sweetness and chocolatey enough for you. You shouldn’t be able to taste the avocado.)
Macadamia base
2 cups raw macadamia nuts
3-4 tablespoons light agave nectar
Raspberry Coulis
1 cup of raspberries (can be frozen raspberries that have been thawed out)
4 tbsp light agave syrup
Method
Chocolate Avocado Mousse
Base: Pulse the macadamia nuts in a food processor. Once the nuts are about half the size of the original chunks, take half of the mix out and set aside in a bowl. Add 3 tablespoons of the light agave nectar and continue to process the remaining mix in the food processor until it forms a smooth paste. Pull the smooth nut mix out of the food processor and combine with the nuts set aside in the bowl.
Mousse: Place Lindt dark chocolate into food processor and pulse until chocolate is in small pieces. Set aside in bowl. Combine avocadoes, cacao, agave, coconut oil and coconut milk in a blender until smooth, creamy. Taste and adjust if need be, as produce is always different. If you want your mousse to be sweeter, add more agave nectar. Less sweet, more avocado. More chocolatey, add cacao powder, less chocolatey, more avocado. Fold in Lindt chocolate.
Raspberry Coulis: If you want a raw coulis or can’t find Davidson plums, use this recipe. Place raspberries and agave syrup in a blender and blend until you have a smooth coulis. Strain and set aside.
Serving
Using a glass about 2 times the size of a shot glass, place about 1 tablespoon of the macadamia base at the bottom of the glass. Smooth the mix with the back of a teaspoon. Spoon the mousse on top, ensuring that the glass is almost full and smooth with the back of a spoon. Cover with plastic-wrap and place in freezer for approximately 1 hour or until semi frozen. Pour a little of the coulis on top of the semi frozen mousse, and place a wild hibiscus flower, any other edible flower, or some dark chocolate on top and serve.
You can make the mousse and base days ahead. Simply take them out of the freezer to soften in the fridge for half and hour before adding the coulis and placing a wild hibiscus flower on top to serve. This dessert is best served semi-frozen.
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Note on agave or sugar: If you want to use sugar in your recipes, you can substitute sugar syrup for agave syrup.
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Wild hibiscus and davidson plum coulis
You can make this instead of the raspberry coulis if you feel like an adventurous treat.
6-12 davidson plumbs (depends on the size)
4 Nicholson’s wild hibiscus flowers
6 tablespoons agave
1/2 cup of water
Plus 4 wild hibiscus flowers for serving
Method
Cut plums, remove the stones and puree in a blender along with 4 of the wild hibiscus flowers. Add a little water, agave nectar and pour the pureed plums into a saucepan. Simmer in saucepan for approximately 30 minutes to one hour. Add some of the water if you need to. Taste and adjust if necessary. Does the coulis need to be sweeter, add agave nectar. Less sweet, more plum. Strain if necessary to get a smooth coulis. If you can’t get the davidson plums, you can use frozen raspberries instead. Set aside in fridge.
Wild hibiscus flowers
Take four of the wild hibiscus flowers and place them upside down on a plate and put them in the freezer for half an hour so that they will sit upright when served.
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Where can I source ingredients?
Supermarket or markets: avocadoes, 70% dark lindt chocolate, raw macadamia nuts
Health food store: light agave nectar, coconut oil, cacao powder
Nicholson’s wild hibiscus flowers: www.nicholsonfinefoods.com.au
Davidson plums or any other Australian native produce:
Brisbane: www.australianproduce.com.au
Ballina: www.playingwithfire.com.au
Adelaide: www.tumbeela.com
Sydney/Australia wide: www.cherikoff.net
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hey Skye, i live in Brisbane and even though im only 12 (13 in August) i love your cooking and you as well. When you got eliminated the 1st time i was gonna throw one of my shoes at the t.v! then the 2nd time i was gonna throw both of them at the t.v! but you are still a winner to me
i will be visiting your food and wine thing at south bank on the weekend this week and i can’t wait. i am so so so so so so excited. sorry you have to read all this but hey at least i didn’t write all of what i wanted to.
i wish the best for your future and i look up to you.
-Teaghan
Hey Skye!! Teaghan, your so lucky because you live in Brisbane… I live in Sydney and although a really want to go to Brisbane..I still can’t coz I’m only 12 (turning 13 in September) and my mum won’t let me… Skye: I’ll be really looking forward to tonight’s masterchef coz u’re bak!! Are u goin to do any business in Sydney??!! I wish you the very best with your business…smile for miles xxx…!!!
did you come up with this recipe skye?
ellen
hey teaghan I live in brissie am 12 and love skye too!
Hi skye i love your cooking i was realy upset when you left masterchef i started to boycot the show but then i realized youve won a realy good expirience. Do you know alvin? like friends. iwish i lived in bris but i live Act keep cooking me you number 1 fan,
hadi P.s Im realy young and email me back plz.
hey skye your are amazing i wished that you stayed on until the end because u would have kicked butt at the final challenge with the merang eggs. I love all the interesting foods you put together and hope you’ll put some more up on your site soon caus i cant wait to try some of then and mabe get some ideas for my own. You are an amazing inspiration to us all we will always love you and your food and you dances with Alvin.
Hope you’ll be in perth one day
Amber
hey skye u are nice and i l`ike food u make- the fod is good i like alot.
i think u good.
my engliss not good though.
thank wou
goodbye
x palmface
It’s amazing to see just how enthusiastic everyone is about food and in particular – my favourite dessert.
Teaghan and Dorcasyea: are you getting in the kitchen and having a go yourselves…. so much fun and isn’t cooking so rewarding? I am working on taking my desserts to all corners of Australia, so I’ll keep you posted on that.
Ellen: Yes this is my recipe, however other people have created Chocolate Avocado pies before. I tasted one along the way and thought… wow! it’s quite healthy and tastes amazing. I then went home and created on according to what i thought might be in it. Over the past few years i have refined the recipe. Have fun… you might even try your own version x
Hadi: Yes the experience has been incredible.. totally life changing.. which i am extremely grateful for. yes Alvin and I are good friends. Because you are together 24/7 for around 6 months, you really get to know the other contestants. I guess Alvin and I bonded straight away at the top 50. Adele is another amazing woman who i became very close with very early on. When we all went back down to film the finale, it felt like I was coming home to family. It’s a great feeling!
Amber: thank you hon! You are very sweet. I am stashing my recipes away and hope to put a dessert cook book in the future. I’ll see if I can get some Wild Sugar to Perth soon x wok on! x
Palmface: thank you for your feed back… you are very kind
x have a wonderful weekend
Hi Skye!!! I love this recipe, and I’d love to make it soon when I have all the ingredients…just wanted to say that I am a dessert maniac as well! I love being creative like you and making new things. I actually learnt so much from you.
I live in Sydney and I am 14 years old so..I can’t visit your shop
I hope one day I’ll be able to buy sweets from you and get autographs^^
P.S. You were great in Masterchef!!!! I was sad when you were eliminated because you were so creative! Hope to see more recipes and blogs being posted here soon!!!!
Great recipe, Skye, thanks for sharing it, YUM! I think you would be a great contributor on this green-foodies website gliving.com
Looking forward to trying out more of your creations. Good Luck!
[...] Recipe [...]
Thankyou so vewy much skye!
you are cool.. your fod good in my bewwy
hello skye,
u good
WOWOWOWOWOWWOWOWOWOWOWWOOWOWOWOWOWOWWOW!
I AM A VEGAN AND I AM SO EXCITED BY THIS DESERT!
I am so annoyed as I live in SA, whicjh means i can’t taste your delicious desserts. I was so dissapointed when you were eliminated, and I think that you deserved to be in the finals. If Jimmy made it, you should have been there. Oh well. Btw, are you releasing a cookbook? If so, will it come out in SA? I hope so.
Ciao,
Sean
Hey Skye, just wondering will the agave nectar do the same as the agave syrup, or do you have to have the agave nectar (in the chocolate avacado mossue).
Yazy
P.S. I’m that girl who gave you the rose and honey cream at the maket:)
Thought I might ask, how long does the dessert keep??
Yaz
Hi Yaz,
Agave nectar and syrup are the same thing, so you’re good to go. Thanks so much for the beautiful rose and honey cream… it’s lovely!
The choc avo mousse will be at it’s best for 3 days in the fridge, however i put it in the frezzer and thaw out slices… it is best served semi frozen.
ENJOY!!!!! and see you at the markets x Skye
Hey again,
I made the dessert the same day that you responded, and they are absolutly delicious.It is a great recipe, I LOVE it. I used strwberries instead of rasberries because they were to expencive but the strawberries work alright. Once again I love your recipe and can’t wait till your cook book comes out!!!
Yazy
Hi Yazy, so good to get your feedback. This is exactly why i designed this website to be interactive. I want to hear about people’s personal experiences and get plenty of feedback. I’m so glad you like the recipe and good on you for converting the raspberry coulis into a strawberry coulis… that’s what it’s all about! it’s so important to use the recipe as a map. One which you can deviate from and go off exploring til your hearts content! Enjoy and keep playing in the kitchen. Love your work x Skye
Hi Skye,
I love yur food and you are an amazing chef.
you have such great inventions. Hopefully one day I will taste you food…(I live in sydney)
I really want to try to make your choclate and avocado mouse with wild hibiscus.It looks delicious!
keep on creating great food!
love Hannah xoxo
More Skye recipes please. This one is lovely. I tried making it last weekend and it worked so well. thank you for your great ideas and food knowledge.
oh skye! I ve always loved thee. you’re so passionate and talented. I actually screamed when you left masterchef, both times, making me even more loved by my quiet loving neighbours ….
I’m going to the markets this sunday, I’m so excited
You’re great.
P.s: pretty sure george had a thing for you hehe
Elle.
Hi Hannah, well good news as i will be selling my desserts in sydney soon i hope. maybe for now you cld make the choc avo mousse? keep cooking from your heart! x skye
Hello Rebecca, I’m so glad to hear that you like the recipe. I’ll keep you posted on putting more of my recipes out there. keep up the great work in the kitchen and don’t forget to try lots of your own versions, play and enjoy! xxx
Elle i’m so glad that you’re coming this weekend as it’s my final market. make sure that you introduce yourself to me… it would be a pleasure to meet you!!! thanks for coming to visit me x skye
Hey Skye,
Although I’m disappointed in my own selfish way I’m so glad you have taken the plunge girlfriend!! I always knew deep down that there were going to be bigger and better things to come plus the rest of Australia don’t know what they’ve been missing for so long so this is their opportunity to indulge in such yummy desserts.
Well you’ll have to put up with me for the last time as I’m going to hang around until I get kicked out on Sunday. I’ll be bringing a bigger container to stock up as I’m not sure how I’m going to cope without my chocolate mousse. Love your work Tami xx
You’re the best!
Hi!
could you put some other recipes up as well as this one?
i’d love to learn how to make them…especially the lime tart
FJ thanks for your support… not sure about the best, but im giving it all a go!!! thank you you are very kind x skye
Hi Katie, i’m so sorry, but i am planning on putting a cook book out, so the recipes will be in there. I will announce any new ventures on this site though. I’m not sure if you are interested, but there is a wonderful cook book i bought recently called “The Modern Vegetarian” by Maria Elia. I am not vegetarian anymore, but the recipes in here are gorgeous… I highly recommend it. x Skye btw: the lime tart is one of my favourites too
good choice
Hey… missing your smiley face and the chocolate avocado mousse can’t wait when you get it in the stores so I can stock up. I’m really truly glad that things are going well for you Skye. I was always only there to support you and your business as I’m such a mad dessert fan.
Hi Tami, how are you? Thanks very much for your message. I hope that life feels great for you right now. I am working hard on getting the choccy mousse out and about. Sending you a big hug, Skye x
Hi Skye,
Mom used to make this for us as children & we had it with faggotts & peas…You can make well in advance & freeze them if you want to.What I like to do for breakfast is to remove the stalk from a large field mushroom,cook it & bung a champ vake on top then a poached egg & some baked beans..
I can only eat one of them!!!lol
Merv
Merv’s Moms Champ cakes.
Ingredients;
Potatoes.
finely chopped spring onions,about 2.Make sure they are quite thin ones,use the white & the green.
Some finely chopped chives.
Milk
Knob of butter
Flour for dusting
Veg oil for frying
Sea salt
White pepper
Mash the potatoes while,in a pan,melt the butter & add the finely chopped spring onions & chives to soften in the butter to soften.Add the milk.
Once they are soft,add to the mash.season to taste with salt & pepper & allow to cool (however at this point,you can serve with some good sausages & onion gravy)
Dust the worktop & flatten a golfball size bit of the mash & onion mix into a round,about 10mm thick.
In the frying pan,heat up the oil & fry the champ cakes until golden.They can then be eaten with anything,bung a poached egg on top for breakfast,or with sausages or even fish sticks for the kids.
They also freeze well.You can also make the cakes a bit thicker,about an 20mm,& combine chunked cooked potatoes to the mash mix for added texture.
Skye,
A friend of mine just made this,first time I’ve heard of it but I love Marmite so I’m deffo trying it tommorow.
I suppose you could use that Australian staple Vegimite as it’s nearly the same as Marmite…
I’ll let you know how it tastes…
http://www.bbc.co.uk/food/recipes/spaghetti_with_marmite_06786
Thanks Skye
I’ll look out 4 the cookbook.
Can not get hold of some of the ingredients here in Norfolk England please let us know what else we can use thanks. from cold wet grey Norfolk
Hey Skye!
Loved your recipes
I just have a query..
I have tried out this recipe of yours.
And the thing is that, I’m not getting the right consistancy for the mousse.
Its kinda gritty.
Any suggestions on how to make it better?
Regards
Christine
Hi Skye,
This is our recipe. It is called Chocolate – Peanuts -
Ingredients -
1. Cookies (made by you)
2. Peanut Butter
3. Chocolate Syrup
4. Strawberry Jam
5. For Garnish – Chocolate Powder(any), M’n'ms, & Chocolate Covered Raisins
Process –
First, Sandwich the Peanut Butter in the Cookies. Then, Whisk(this might be weird) the Strawberry Jam Until Smooth and Paste-Like.
Presentation
Put the Cookies on the Plate, and Pour Chocolate Syrup all Over the Cookies Until Coated Completely. Put M’n'ms Wherever Desired. Sprinkle Sifted Chocolate Powder over Everything. Make Strands of Jam and put Wherever Desired. Put one Chocolate Covered Raisin Somewhere.
Your ‘Chocolate – Peanut’ is Ready
Your friends,
M and K
Hi Skye,
This is one I’m making this afternoon..
Hot Dog Sausage Rolls.
Ingredients;
1 block ready to roll puff pastry or ready rolled.
8 good quality German hotdogs or Bockwurst
1 large onion.
Sugar
Water
Jar of your favorite mustard
Milk or egg to glaze.
Slice the onions thinly & fry off gently in a pan but do not burn them,add a teaspoon of sugar & again of water to help them caramalise.When they are a golden brown,remove from the heat & allow to cool.
Roll out the pastry block or the pastry sheet.Cut oblongs of the pastry slightly longer than each hot dog & about 2.5 or 3 inch wide.
Down one side of the pastry oblong,brush with mustard & place a layer of the cooled onions on top,then a hot dog.
Fold the other side of the pastry over the hot dog,seal the edges with a little milk or egg & cut diagonal sliced over the top to allow the steam to escape.Don’t make the pastry parcel too tight to allow the hot dog to expand or pop.(as they do…)
Brush with egg or milk & bake in a hot oven until the pastry is golden & puffed up.Remove & allow to cool.
Serve with a beer or two..three…four..
You could even cut the hot dogs into inch lengths & make smaller party size ones as well.This also works very well with a veriety of sausages you can get from your butchers or make yourself.You could even replace the sausages with slices of left over turkey & cooked ham & instead of the mustard,add some Branston Pickle.
Hello Skye,
I’m writing from the other corner of the world, from Portugal! I loved your participation in Masterchef. I was looking for your chocolate mousse recipe and I have noticed it is slightly different from what I saw on TV. I remember you added cocconut on the mousse and here you have coconut oil and milk; is is to replace the fruit? For me it is much easier to find coconut in the supermarket than to buy the oil. Can you give the ammount of coconut for this recipe? Thanks a lot!
Regards,
Marta
Hi Skye
I can’t get the right colour either :p I don’t know what to do though and need your help.
I miss seeing you and your desserts, sooo much, at the markets. I still can’t get the recipe right; It’s still to rich
Yasmine/Yasy
Dear Skye,
I’m from the Netherlands and they’ve just aired the finale.
We’re very sad that the shows are over. We really enjoyed watching and learning from all of you. And enjoyed the comradery.
Since my wife and I have a very busy life with work and a baby we record the shows and watch a bunch in a row. We still have to watch the final.
The last masterclass is as far as we are right now.
And we we’re just overjoyed to hear that you started your own company.
Your food is very near to our hearts. And very much the way in which we want to raise our babygirl, Noa.
So we wish you all the best with Wild Sugar and really hope that, someday, you wil sell worldwide. If you ever come to Holland be sure to visite Dordrecht. A city on the west side of Holland. There is a restaurant there called Villa Augustus. It’s built in an old pumphouse and a watertour. They only work with fresh organic produce and we believe that you will love it there. We love it so much, we spent our first two nights there as married couple. Just so we could eat that fantastic food.
http://www.villa-augustus.nl/uk/index-flash-uk.html
Lots of love
Lucas, Annemarie and Noa Dirkx from Prinsenbeek Holland
Hi Skye, mastershef is playing in south africa at the moment, I was very sad to see you leave (absolutely thought you would win). Please come down and offer us a dessert course. With regards to your recipe, I cannot fine agave, what can I use in place of this.
Wishing you all the best!
Your amazing
Baia
hi Skye
as a raw foodist, so wonderful to see you bring it out into the mainstream. You have not waved the raw flag around (it can put people off) and snuck it into peoples approach to food. fantastic. you go girl!!!! i wish you all the best with this endeavour.
raw perth kay
I love this recipe it is so good
and I make this myself but I am 8 years old
Hi Skye,
I got a recipe for popcorn ice cream from a separate blog and made it in honour of Masterchef’s most creative contestant ever – I hope youi will take the time to check it out, I am posting it this weekend
It would of course not be like yours but it is tasty and has a delicious salty sweet flavour going on and reminds me of the movies
You are a brilliant chef
Sincerely
Choc Chip Uru
Hey Skye.!
Was just watching old episodes of everyday gourmet and really wanted to know how you make your lemon Myrtle and raspberry semifreddo?? I would really love to try it. If you could get back to me with the recipe whenever is fine. Keep up the good work.
Love Sophie.
Xo
I would love the recipe for Bitter Chocolate & Pomegranate Tarts as I watched you prepare with Justine Schofields on Channel 10 morning of Wednesday 22nd February 2012 – hope you can oblige – thank you.
Hi Skye,
Just wondering if you could you substitue the agave nectar for brown sugar syrup in either recipe?
Caroline
Brown rice syrup rather!