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Organic cocoa and avocado mousse

By Paula Silva
1 h 4 raciones
Difficulty: 
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Ingredients

  • 1 big avocado
  • 1 80% cocoa bar
  • 2 tablespoons cocoa powder
  • 2 tablespoons agave syrup
  • 1 glass of almond milk
  • 1 pinch of salt
  • ½ lemon (juice)
  • 1 small box of Uchuvas
  • 2 tablespoons of panela
  1. Take all the ingredients except the almond milk to the processor. Add it little by little until the desired texture is achieved.
  2. Make portions and put in the refrigerator for 1 hour.
  3. Cut the cape gooseberries in half and add the panela, stir and leave in the refrigerator for one hour.
  4. Serve with the cape gooseberries on top.
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Paula Silva

I fell in love with Bergner’s products at first sight; and once my food made contact with their fine materials, it was a pleasure for all my other senses too. Cutting edge design and the best...

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