1.Place chocolate in a small microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring occasionally, until melted and smooth.
2.Halve avocados; reserve seeds for crunchy peanut brittle. Peel bananas; reserve skins for another use (see waste not). Slice bananas.
3.Blend or process avocado flesh, banana, melted chocolate, cacao, honey, the water and salt until smooth. Spoon mousse into four ¾-cup (180ml) serving glasses. Refrigerate for 1 hour or until set.
4.Meanwhile, make crunchy nut brittle. Preheat oven to 160°C/325°F. Line two oven trays with baking paper. Grate the reserved avocado seeds (from step 2); place on one tray. Place nuts on second tray. Roast both trays for 6 minutes or until nuts are browned lightly. Coarsely chop nuts. Combine nuts and salt. Place honey in a small saucepan over medium-high heat; bring to the boil. Boil for 2 minutes or until a light caramel. Add nuts and avocado seed, stir until combined. Pour mixture back onto trays. Flatten with the back of an oiled spoon. Cool. Break brittle into shards.
5.Serve chilled mousse with strawberries and crunchy nut brittle.
Chocolate can also be melted in a heatproof bowl over a saucepan of simmering water until smooth. You can use any type of nuts or seeds in the brittle. The tannins in the avocado seed are naturally bitter and earthy.
waste not Don’t throw away the banana peels;
the peels can actually be eaten. See african goat curry with banana sambal (page 218).
Banana peels are also great for your garden. Add to your compost, or chop into pieces and dig directly into the soil around your plants.
Banana peels contain a host of beneficial minerals your plants will love. Any unused banana can be chopped and frozen for use in smoothies, cakes and muffins.
