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  • Recipes
  • Dark Chocolate Avocado Mousse with Crispy Pastry and Raspberry Granita
Dark Chocolate Avocado Mousse with Crispy Pastry and Raspberry Granita

By M&S Food
This dark chocolate avocado mousse from M&S’s Cooking with the Stars is a serious showstopper. The delicate, vermicelli-style pastry strands are piped by hand and cooked until crisp and golden, creating a light, crunchy…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 250g raspberries, 150g whole, 100g raspberries, halved lengthways
  • 3 tbsp runny honey
  • 1 tbsp lemon juice
  • 50g M&S Collection 75% Ecuadorian dark chocolate
  • 1 large ripe avocado
  • 1 tbsp cocoa powder, plus extra to decorate
  • 80g coconut cream
  • ½ tsp vanilla extract
  • 50g plain flour
  • 2 tbsp cornflour
  • ½ tsp sugar
  • ¼ tsp salt
  • ½ tbsp vegetable oil, plus extra for cooking

Method

6 steps

  1. Step 1

    For the raspberry granita, put 150g raspberries, 1 tbsp honey and lemon juice in a mini food processor and blitz until smooth. Pass through a sieve into a shallow freezer-proof container, discarding the seeds. Freeze for at least 1 hour, or until frozen.

  2. Step 2

    For the avocado mousse, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, ensuring the bowl doesn't touch the water. Leave to cool slightly.

  3. Step 3

    Meanwhile, scrape the avocado into a blender then whizz until smooth. Add 1 tbsp cocoa powder, coconut cream, 2 tbsp honey, vanilla extract and melted chocolate, then blitz again until completely smooth.

  4. Step 4

    Transfer the mousse to a piping bag fitted with a French star nozzle and chill in the fridge until needed.

  5. Step 5

    For the kataifi pastry, whisk together flour, cornflour, sugar, salt, vegetable oil and 100ml water in a large jug until smooth. The mixture should be thin, similar to pancake batter. Pass through a sieve into a clean jug, then pour into a squeezy bottle.

  6. Step 6

    Set a large non-stick frying pan over a medium heat and lightly grease with a little vegetable oil.