This silky chocolate and avocado mousse proves that indulgence can be both luxurious and nourishing. Naturally dairy-free and completely vegan, it delivers deep, velvety chocolate richness balanced by a bright hint of orange zest, topped with a crisp layer of hazelnut praline. Perfectly suited for Pesach, and a treat all year round.

Method:

• Prepare the hazelnut praline: heat your oven to 180°C (fan 160°C) / Gas Mark 4.
• Scatter hazelnuts on a baking tray and roast for 8–10 minutes until golden. Cool, then roughly chop and set aside.
• Put the sugar and water into a small saucepan over medium heat. Swirl gently until the sugar dissolves and turns a light amber colour.
• Quickly add the hazelnuts, coating well, then pour onto a baking tray lined with baking parchment. Leave to cool and harden.
• Once cool, break into shards or crush roughly.
• For the mousse: place the dark chocolate in a heatproof bowl over a pan of gently simmering water (ensure the bowl doesn’t touch the water). Stir until smooth, then remove from the heat and set aside to cool slightly.
• Add the avocados, maple syrup (or honey), vanilla extract, sea salt, orange zest, and cocoa powder to a food processor. Blitz until completely smooth.
• Add the melted chocolate and coconut cream, and blend again until well incorporated. Taste and adjust sweetness (with more maple syrup/ honey) if necessary.
• Spoon the mousse into serving glasses or ramekins. Cover and chill in the fridge for at least 2 hours to set.
• To serve: dust with extra cocoa powder and roasted, shredded coconut. Sprinkle generously with hazelnut praline shards.

Photo: Inbal Bar-Oz and Leyla Freedman

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