Layered chocolate mousse and raspberry chia jam

Instructions

1 Make the raspberry chia jam: Combine all of the ingredients, except chia seeds, in a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for about 30 minutes, or until reduced and thickened. Stir in chia seeds and set aside to completely cool.

2 Meanwhile, blitz the avocado flesh, the maple syrup, cocoa powder and vanilla in a food processor until smooth. Add the yoghurt and process again until thick and creamy.

3 Divide raspberry jam between eight small serving glasses. Top each with mousse. Cover and refrigerate the dessert until chilled. Serve garnished with fresh raspberries and dark chocolate shavings.