Ingredients
| 200g dark chocolate | |
| 2 cups avocado flesh (about 2 large avocados) | |
| 100ml pinot noir syrup, from the jar of plums | |
| 100ml coconut milk | |
| 6-8 Augustines of Central Black Doris Plums in Pinot Noir | |
| 2 Little Bird Organics Good Cookie Double Chocolate cookies | |
| small herb leaves, to garnish |
Augustines of Central has captured the perfection of Black Doris plums; poached in pinot noir syrup, they make an elegant dessert paired with a spoon of something creamy. However, here I have served them with a rich plant-based dark chocolate mousse topped with a crumble of Little Bird Organics Good Cookie Double Chocolate cookie which adds nutty flavour and texture. These cookies are delicious with the added bonus of being packed with whole ingredients. Choose a dairy-free chocolate and the dessert is perfect for those on plant-based diets (the pinot noir is vegan, too).
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Instructions
| 1. | Melt the chocolate in a bowl over simmering water then set aside to cool for about 5 minutes. |
| 2. | Put the avocado and chocolate in a food processor and blend while pouring in the pinot noir syrup and coconut milk. |
| 3. | Divide between 6-8 serving dishes and refrigerate to set. |
| 4. | Bring to room temperature for about 30 minutes before serving. |
| 5. | Chop the cookie roughly and scatter over the mousses then top with a plum and garnish with a few little herb leaves if liked. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles