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Chocolate Mousse Pots

Wallflower Girl

Nakd and chocolate mousse

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

  1. For the chocolate mousse:
  2. 2 ripe avocados
  3. 8 tbsp cocoa powder
  4. 8 tbsp maple syrup or agave nectar
  5. 120ml dairy-free milk
  6. For the topping:
  7. 4 Nākd Cocoa Delight bars
  8. 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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