A delight to make (and to eat of course): avocados filled with chocolate mousse. The combination of avocado and chocolate is divine. Serve with coffee, tea or as a dessert.
Spread the hazelnuts and pistachio nuts on a baking tray lined with baking paper. Roast the nuts in about 5 minutes until golden brown. Allow to cool completely.
Meanwhile, melt the chocolate and the butter au bain-marie. Leave the melted chocolate to cool. Beat the cream and the sugar with the mixer until stiff. Fold the whipped cream and the maple syrup through the melted chocolate. Leave the chocolate mouse in the fridge for at least 1 hour to firm.
Place the hazelnuts and pistachio nuts in the blender or use the hand blender to grind the nuts into small pieces.
Cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone with a teaspoon and carefully remove the skin.
Fill the avocados with the chocolate mousse, then press the 2 halves of the avocados together again. Roll the avocados through the nut mixture.
Serving tip: Slice away a small piece from the base of the avocados, so they can stand upright on a serving plate.
