AuthorBreville PH
Rating
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Yields1 Serving
 ¼ cup Wild Honey
 6 Tablea Chocolate
 6 Avocados, pitted and skinned
 1 cup Cream
 1 pinch Salt
1

Over a small flame, heat up the wild honey, and dissolve the chocolate disks into it.

2

Place the Avocados in a blender, combine with the honey chocolate mixture, and the 1 cup of cream, and blend until it forms a thick mousse.

3

Season with salt and honey, and place in a tub.
Keep the tub in the freezer, stirring once or twice every few hours, until ice cold. (About 4-8 hours)
Serve.


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Ingredients

 ¼ cup Wild Honey
 6 Tablea Chocolate
 6 Avocados, pitted and skinned
 1 cup Cream
 1 pinch Salt

Directions

1

Over a small flame, heat up the wild honey, and dissolve the chocolate disks into it.

2

Place the Avocados in a blender, combine with the honey chocolate mixture, and the 1 cup of cream, and blend until it forms a thick mousse.

3

Season with salt and honey, and place in a tub.
Keep the tub in the freezer, stirring once or twice every few hours, until ice cold. (About 4-8 hours)
Serve.


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