CHILLI CHOCOLATE MOUSSE

2 avocados
1/2 a red chilli with seeds in
150ml coconut nectar
100g cacao powder
250ml of homemade nut milk of your choice. (coconut milk if you cant make your own)
1 teaspoon ground cinnamon
Pinch of pink hymalayan salt
1/4 of a fresh lemon juice

Place all of your ingredients into your blender and blend for a few minutes, on full speed, stopping and starting a couple of times to make sure the avocado is fully incorporated
If you want to create more of a set mousse that you can put in the fridge (more like a chocolate pot)
Add 75ml of melted coconut oil into the mix and this will then set your mousse when you put it in the fridge and give it a really nice set texture that you can then top and decorate and you please, my personal favorite is fresh berries
With this base recipe you can flavour however you like it doesn’t have to be chilli, things like orange zest or ginger for example work really well