Chocolate Mousse Pots

Wallflower Girl

Velvety smooth chocolate mousse topped with crumbled Nākd Cocoa Delight bars and edible flowers for a healthy yet indulgent and sophisticated spring time dessert!

For the chocolate mousse:
2 ripe avocados
8 tbsp cocoa powder
8 tbsp maple syrup or agave nectar
120ml dairy-free milk
For the topping:
4 Nākd Cocoa Delight bars
Edible flowers

Serves 4

Scoop the flesh out from the avocados and add to a blender, along with the cocoa powder, sweetener and milk. Blend until smooth and creamy.
Divide the mousse equally and spoon into your serving glasses. Leave in the fridge for at least 30 minutes before serving
Add the Nākd Cocoa Delight bars to a food processor and grind until it turns to rubble.
To serve, spoon the crumbled Nākd bars on top of the mousse pots and top with a few edible flowers.

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