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  • HK BioTek

Avocado Chocolate Mouse Cake



 

Creator    Jovita Cheung

Prep Time  20 mins

Cook Time  1 hr

Total Time  1hr 20mins

Servings   4 (4inch mould)

 

Ingredients


Oat Crust​

Mousse

Toppings

20g Oat (Gluten Free)

30g Melted Dark Chocolate

50g Water

10g Melted Dark Chocolate

1 Avocado

0.5 Lemon

1 tsp Cocoa Powder

5g Honey

50g Milk

3g Gelatin

3g Gelatin

50g Mixed Berries


Instructions

Oat Crust

  1. Bake the oat at 160 degrees for 5 minutes until it turns golden yellow

  2. Mix the oat with the melted dark chocolate

  3. Pour and press the mixture firmly on the bottom of the mold

  4. Put it in the fridge for about 15 minutes

Mousse

  1. Microwave the milk with gelatin until the gelatin is melted

  2. Put all ingredients into a blender and blend it until smooth

  3. Pour it into the mold

  4. Put it into the fridge for 30 minutes

Topping

  1. Boil the water with honey and gelatin until they are melted

  2. Add in the lemon juice after the jelly mixture is cool

  3. Decorate the cake with the fruit

  4. Pour the jelly mixture onto the cake

  5. Put it into the fridge for 30 minutes


Nutrition (per serving)

Carbohydrate

12.3

Protein

3.8g

Fat

7.3g






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