Filled with creamy avocado mousse, these grapefruit chocolate mousse cups make for an easy and guilt-free dessert.
1 Ruby Red grapefruit
2 avocados, halved
2 tbsp honey
2 tbsp cocoa powder
60ml (1/4 cup) water
125ml (1/2 cup) honey, extra
6 Ruby Red grapefruit slices, extra
Halve the grapefruit and juice. Remove any membrane from the inside of the grapefruit skin and discard.
Process the avocado flesh, honey, cocoa powder and 2 tbs grapefruit juice in a food processor until smooth.
Spoon the mousse into a piping bag fitted with a 2cm fluted nozzle. Pipe the mousse into the grapefruit halves and place on a baking tray. Place in the fridge for 1 hour to chill.
Meanwhile, place a wire rack over a baking tray. Heat the water and extra honey in a frying pan over medium heat. Add the extra sliced grapefruit and cook, turning halfway, for 30 minutes or until translucent. Transfer to the wire rack. Set aside for 1 hour to set.
Top the mousse cups with the caramelised grapefruit (see tip).