Chocolate Avocado Mousse

1. 1. Blend all the mousse ingredients together in your food processor until smooth. Add the cacao powder first and, as you blend, have all the ingredients to hand in order to adjust the ratios slightly as the size of avocados and bananas varies so much. The perfect ratio in order to avoid the dish tasting too much of either is to use equal amounts of both.
2. 2. Taste and add a few drops of stevia if you feel you need more sweetness.
3. 3. Fill little cups or shot glasses with the mousse, sprinkle with the cacao powder or nibs and serve.
4. Tip If you don’t have a frozen banana to hand you can just use a normal one and then chill the mousse before serving for a cooling dessert.

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.