Avocado Chocolate Mousse Cake

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Creator　　　 Jovita Cheung

Prep Time　　20 mins

Cook Time　 1 hr

Total Time　　1 hr 20mins

Servings　　 4 (4 inch mould)

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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	12.3g
Protein	3.8g
Fat	7.3g