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Nākd Chocolate Mousse Pots

  • Wallflower Girl
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30 - 45 Mins

2
  • 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

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

Preparation

Serves 4

Cooking Instructions
  • 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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