Silky chocolate-avocado trifle

Ingredients

for 5 servings

• Ripe avocado150 g (5.3 oz)
• Heavy cream200 g (7.1 oz)
• Unsweetened cocoa20 g (0.7 oz)
• Mascarpone100 g (3.5 oz)
• Erythritol45 g (1.6 oz)
• Crushed pecans30 g (1.1 oz)

Directions

1. Blitz the avocado flesh with the cocoa, half the erythritol and the mascarpone until you have a perfectly smooth chocolate cream, with no lumps.
2. Whip the well-chilled heavy cream to firm peaks with the rest of the erythritol.
3. Roughly crush the pecans with a knife (or leave them as they are if already crushed).
4. In 5 glasses, alternate layers of the chocolate avocado cream and the whipped cream.
5. Scatter the crushed pecans over the top.
6. Chill for 2 hours before eating well chilled.