Turkish Delight Chocolate Mousse

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• Step 1

  Gently melt the chocolate either in a bowl set over a pan of simmering water, or on a low heat in the microwave. Once melted, leave to cool to room temperature.

• Step 2

  In a separate bowl, whisk the egg whites until they form soft peaks. Add the agave syrup and continue whisking until they form firm peaks.

• Step 3

  Blend the avocado and rosewater with a hand blender until completely smooth, then mix into the chocolate. If the avocado isn’t smooth enough, you can press it through a sieve/fine mesh strainer using a spatula to remove any lumps. Mix in one spoonful of the egg whites to loosen the mixture, then gently fold in the rest.

• Step 4

  Spoon the mousse into glasses or dishes. Chill in the fridge for about 2 hours, then scatter with chopped pistachios and rose petals and serve.

  PS… If you want to ring the changes and try
  something other than rosewater to flavour the chocolate
  mousse, you could add grated zest of 1 orange, 1 teaspoon
  of ground cinnamon, a few drops of coconut extract
  or a pinch of ground cardamom seeds.

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