Sea Salt and Dark Chocolate Avocado Mousse with Cardamom Biscuits

Steps

1. Preheat the oven to 180°C and line the baking sheet with parchment paper.
2. Make the biscuits by creaming together the margarine and sugar until smooth and pale. Add in the rest of the biscuit ingredients and combine to form a ball.
3. Refrigerate for a minimum of 30 minutes.
4. While the biscuit dough is in the fridge, put all of the mousse ingredients in a blender and blend until desired consistency is reached. Depending on your blender intensity, it is best to chop the inside of the avocado into small pieces before blending. Refrigerate until you're ready to use.
5. To cook the biscuits, roll the dough to 1cm and use your cookie cutters to form the biscuit shape. Bake for 7-10 minutes or until the edges are slightly golden.
6. When the biscuits are completely cool, spoon your mousse into a glass dish and assemble each mousse with one or two biscuits dipped on top. Finish with a final sprinkle of sea salt and/or some cardamom.

Equipment

• Blender
• Teaspoon
• Tablespoon
• Mixing bowl
• Wooden spoon
• Baking sheet
• Parchment paper
• Cookie cutters