John Myers
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Chocolate Mousse with Peanut Butter Fudge
The perfect chocolate mousse with peanut butter fudge recipe with a picture and simple step-by-step instructions.
Mousse au Chocolat
- 2 Pc. Ripe avocado
- 50 g Cocoa powder
- 150 g Almond milk
- 50 ml Agave syrup
Peanut fudge
- 100 g Sugar
- 50 ml Water
- 150 g Peanut butter
- 1 tbsp Coconut oil
- Core the avocados and put the pulp in a blender. Add the remaining ingredients and process into a creamy mass.
- Bring the water to the boil, add sugar and stir until the sugar has dissolved. Add the peanut butter and coconut oil. Put the mixture in a wide container and let it cool down. It is best to let it rest in the refrigerator for one to two hours until it is ready to serve.
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