Frozen chocolate-avocado dessert

Ingredients

for 4 servings

• Avocado200 g (7.1 oz)
• Heavy cream250 g (8.8 oz)
• Unsweetened cocoa25 g (0.9 oz)
• Erythritol50 g (1.8 oz)
• Vanilla extract6 g

Directions

1. Blitz the flesh of the ripe avocado with the unsweetened cocoa, the erythritol and the vanilla extract until you have a smooth, glossy cream.
2. Whip the well-chilled heavy cream to soft peaks with an electric whisk.
3. Gently fold the whipped cream into the avocado-chocolate cream with a spatula, to keep as much lightness as possible.
4. Divide the dessert between individual glasses.
5. Refrigerate for at least 3 hours so the texture sets, then serve well chilled.