Avocado Chocolate Gelato

When we stayed at Tiger House two years ago, in celebration of our 40th wedding anniversary, we had a lovely time reading through the resident cookbooks. 

Blowed if I can remember which one it was now. But I did take a photo of the recipe. Phew!  

This chocolate gelato is so good! What a strange addition- lots of ripe avocado, but it works. beautifully.

100 gms dark chocolate- 70% 

300 gms ripe avocado- probably 2/3 depending on the size

200 mls full cream milk (or milk that suits)

2 tbsps cream (or coconut cream I imagine)

1/3 cup of unrefined sugar- not honey as I tried that and the mixture was not quite firm enough.

35 gms (1/3c) raw cocao powder

2 tsps vanilla essence 

pinch of good salt

Melt the chocolate in a bowl over water in a little saucepan

Add everything else into a blender or food processor. 

Pulse to combine-mixture should be thick & mousse like. 

Add melted chocolate and blend for another minute or so to combine well.

Freeze in to small jars, a container, or little bowls.

Leave to stand out of the freezer for 10 minutes or so before eating/serving.

Actually, this is fine as a mousse and firms up nicely by simply being in the fridge.

This dessert is great on it's own but also teams up well with instant banana ice cream.

You can find the recipe for that here.

Another variation for this versatile dessert is to layer the mousse with other deliciousness such as this nod to Tiramsu:

Bottom layer is the above avocado mousse

Second layer is coffee chia pudding made with 1/4 chia seeds

 1 cup of whole milk, 1 dsp chicory coffee essence, 1 tsp vanilla essence, 1 tsp maple syrup or honey.

Mix altogether in a jar, stir every now & then.

Leave to do it's thing for a few hours- until thick.

Third layer- 1 cup coconut cream set with 1 tsp gelatine, a wee pinch of salt & a tsp of vanilla & maple syrup or honey.

Top with caramelised walnut pieces or dust with cocoa powder or whatever takes your fancy at the time! I used our own foraged walnuts. Melt a dsp brown sugar in a pan, add the walnuts stir to combine- cook for 5/10 minutes until crispy. Cool.   

These are great stored in the fridge with the lid on.

Great for barbecues & picnics too. 

Of course there are loads of variations that you could use in the chia pudding part such as strawberries, even the freeze dried powders etc instead of the coffee flavouring. And of course, you could use coconut milk or cream or almond milk etc.

Katie x