This is a beautiful dessert that I know most of you are gonna go crazy for.

We're gonna make the most delicious chocolate mousse.

A chocolate mousse normally needs butter.

Right, we're not gonna do that, we're gonna use avocado, then we're gonna make proper homemade Easter eggs.

And you just need two primary things, alright?

Some chocolate, which I know you love, and some avocado, and this avocado is gonna make the most amazing chocolate mousse.  

But the shell is gonna allow you to make your very own chocolate egg.

This is something you can do this Easter that I know you're gonna love. 

Now, what's happening right here is a little pan of simmering water, and I've got a bowl on top, and in here I've got 300 grams of nice chocolate, 70 percent cocoa solids.

Just break it up and just slowly melt this and stir it, and then in a liquidiser here, I'm gonna add the flesh of two avocados, okay.

We're gonna put the flesh in here.

The avocado is also gonna give you the lightness and the elegance that egg whites would give you.

So into this liquidiser, we're gonna go in with 160 ml, or a little tin, of coconut cream.

Then we're gonna go in with two heaped teaspoons of cocoa powder, right, not hot chocolate, cocoa powder.

Then we're gonna to use three tablespoons of maple syrup, that will sweeten it.

Then we're left with these, right? The empty avocado shells.

So, you get yourself a little brush, take half an avocado and I want you to generously paint the inside of the avocado.

And what we're gonna to do is put these four halves in the fridge for 10 minutes.   

The chocolate will firm up, then we'll brush it again.  

Back in the fridge for 10 minutes, it'll firm up, and we'll brush it again.

We'll do it three times.  

It's a faff, but it's easy - so in the fridge we go.

So these have had 10 minutes now, and you can see the chocolate has firmed up.

And then we're just gonna repeat the process again.

And now, time for the third layer, but to help me I've got a little guest.

Come on Buds.

Hi.

My best mate.

Okay, so if you can have a go.

Now Buddy loves avocado; it's something that he's loved since he was a kid.  

Yeah.  

Tell them the truth.

I hate it.

So, this will be a test: Can chocolate be the mediator of one of the country's biggest avocado haters?

And Buds if you can pop that on the plate and whack it in the fridge.  

Another 10-20 minutes that'll go nice and hard. 

So we've put roughly about half this chocolate onto the avocado halves.

Now this other half, we're now gonna put in the liquidiser, so Buddy if you can take the lid off my darling, and we're gonna pour the rest of this gorgeous chocolate. 

Look at that.

Yeah.

A tiny pinch of salt goes in, so Buds let's get it going - go on son.

Okay, so in a matter of a minute, look what we've got.

Silky, gorgeous, chocolatey heaven.

Look at that.  

Buds, come on.  

It looks really nice.

So just pat that down.

Why don't you just grab that spoon and have a little try and tell me what you think, it should be utterly delicious.

Oh, that's really nice.

Yeah?

Go and grab Mum, whatever she's doing, just say come and see Dad, he has got something for you, yeah?

Bless you.

Okay.

So this goes in the fridge.

I'm gonna gather together some fruit, and I'll show you how you can plate this beautiful egg and mousse together.

Okay, so it's time to plate up, but look who I've got with me, my lovely wife Jules - I want to show you this.

Um, so in here, right, we've got the lovely chocolate mousse.

So just, oh look at that, come on.

Wow, that's so sumptuously silky.

So what's actually in it? Just chocolate and avocado?

Avocado, chocolate, maple syrup, coconut cream.

Then, check this out: So with the chocolate here, literally just go to the edge where the skin is, and you can just pop the whole thing out.  

You know what you could do?

What?

You could just fill those with little mini chocolate eggs for the kids, and it'd look quite nice, just like, for the Easter egg hunt or something. 

That's a really nice idea.

So I want to take this half and I'm just gonna press that into our lovely chocolate mousse.

So you can have some little fruit in there, blackberries, some blueberries, so a little bit of blood orange there.

Gonna take some of this white chocolate, melt it, and then we can kind of go a little bit Jackson Pollock, just get it everywhere.

We'll take some of that lovely sour cherry, and like, just put some of that syrup in there.

Get some white chocolate, just put it on a board, and then gently without pushing down too much, just drag it towards you.

So you can just kind of tap that over the top and there you go.   

So what do you reckon Jay?   

Amazing, yeah, so sweet.

Would you like to have a little try?

Yeah.

There you go my darling.

Yeah it's quite nice because you can pick up the bits of shell and sort of scoop up some of that fruit and juice.

Try the mousse, what do you think? Chocolate indulgence?

You are a chocolate freak.

You'd never know that was avocado.

So there you go guys, that is a really fun, delicious expression of chocolate. 

Have a go this Easter, and from me and Jules, take care, lots of love, happy cooking.