After returning home at 10.30pm from class night, I decided I’d take a stab at making chocolate avocado mousse with my blender for dessert to be eaten tonight. Though it can be eaten at room temperature just after being prepared, it tastes better when chilled.

I had looked up various recipes for it online, with some having to include maple syrup, molasses, melted chocolate etc. Basically some were fancier versions; I chose to take the middle road.

I’m a home cook who doesn’t like to measure out ingredients to a precise amount. Instead I often go by intuition based on my understanding of the ingredients I’m using. So all I can tell you is that these are what I put in my blender:

1 ripe avocado, cut into pieces
Unsweetened cocoa powder
Honey
Two teaspoons of vanilla essence
A dash of sea salt
A dash of cayenne pepper

Thankfully I estimated the amounts well and my chocolate avocado mousse with a Mexican twist turned out tasting well balanced, tasting just how I wanted it to taste.

Other variations you can make to the mousse is to top it with nuts like walnuts, almonds, pistachios or pecans. Or perhaps other tangy fruits like raspberry or kiwi. Instead of cayenne, use cinnamon, and for coffee lovers, add some instant coffee into the blender for a mocha flavour.

Definitely a dessert I want to repeat, what with the myriad combinations of ingredients you can have in it. It’s also a healthier way to satisfy chocolate cravings which often hit me! Only drawback? Washing up my blender is a bit of a b**ch. Bleh.