Yes we all remember the ‘avocado mousse’ moment we all struggled through as the vegan baking trend had us by a choke hold. But being naturally high fat, these massive berries can be truly wonderful, if we can ensure the avocado is “juuuust right”. But I also ask the question here, can we get away with it if they aren’t? And how do we do that?

RECIPE :

FOR THE CHOCOLATE AVOCADO MOUSSE

180g DARK CHOCOLATE (75-85% cocoa solids- The dark chocolate you use for this is quite important here . Quite= a polite way of saying very. It’s in fact probably definitely the most important ingredient here because we are contending with a vegetal note from the avocado. I use a personal favourite, Islands Chocolate 75% because it’s rich but also fruity, pairing very well with the avocado, but any high quality will also stand up to the test)
200ml MILK
40g HONEY
1 VANILLA POD
3 RIPE AVOCADOS (Perhaps here it may be best to “err” on the side of caution and use an avocodo that is starting to blacken? OR we really ought to invest in a top-tier blender who will rectify any ‘hardness’ from an underripe avocado? Let’s see what happens…)

FOR THE GENOISE SPONGE

3 WHOLE MEDIUM EGGS
90g LIGHT BROWN SUGAR
90g PLAIN FLOUR
GENEROUS PINCH OF FINE SALT

FOR THE MANGO COULIS

1 FRESH MANGO
20g HONEY(Optional, your mango may be sweet enough on its own)

BEFORE YOU START…

Preheat your oven to 160c (Fan Oven 170c- 180c for other, less powerful ovens)
Grease and line a baking tray with oil and parchment paper

METHODS:

FOR THE CHOCOLATE AVOCADO MOUSSE…

Heat the milk vanilla and honey to almost boiling, pour over the chocolate to melt before mixing until smooth.

Blitz the soft avocados until smooth, mix through the ganache and leave to set at room temperature until nice and spreadable. (I usually just leave it overnight so I don’t have to clock watch)

FOR THE GENOISE SPONGE…

Whisk the eggs and sugar until its thickened in volume, lightened in colour and holds it shape when the whisk is lifted out.

Sieve all the dry ingredients then fold into the egg mixture in stages, being careful not to knock out much air.

Spread evenly across the baking tray and bake for 10-12 minutes until golden, risen and springs back to the touch.

While still warm, remove from the tray and turn out onto a piece of parchment lightly sprinkled with caster sugar. Roll lengthways in-between a clean tea towel before leaving to cool completely.

FOR THE MANGO COULIS…

Chop the mango then combine with the mango. Blitz until smooth.

TO FINISH: Once your sponge has cooked and cooled and your mousse has set, spread the mousse across the sponge and roll up your roulade. (I like to then wrap it in a few layers of parchment and leave to firm up in the fridge for an hour or so). To serve, slice up and spoon on the coulis!