2 large avocados
2 tsp vanilla extract
1⁄2 tsp almond essence
3⁄4 cup cocoa powder
3⁄4 cup aromatic honey
1⁄2 cup pomegranate juice (see Cook’s tip)
1 cup cream, whipped to soft peaks
Toasted hazelnuts, pomegranate arils and dark chocolate shavings, to serve
Put avocados, vanilla, almond essence, cocoa and honey in a blender and puree until smooth. With blender still running, add 1⁄2 cup boiling water, pomegranate juice and puree until completely smooth.
Spoon into 250ml glasses and refrigerate for 3 hours or until firm. Top with cream, hazelnuts, pomegranate arils and chocolate shavings. Serve.