Rich Chocolate Mousse

Rich Chocolate Mousse

  • Serves: 4
  • Prep Time: 00:10
  • Cooking Time: 00:00
Print

Delightfully rich and chocolaty and has my three favourite foods all in this one recipe, avocado, chocolate and dates. A quick and easy dessert for busy people.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 4 Medjool date(s), pitted
  • 1 ripe avocado(s)
  • 1 Tbsp honey (unprocessed), or coconut nectar
  • 2 tsp vanilla extract (organic)
  • 1/3 - 1/2 cup cacao raw powder, or to your taste
  • 3/4 tsp cinnamon
  • pinch pink Himalayan salt, fine
  • 1 cup coconut cream, canned full fat

Directions

Add dates and avocado flesh to a high-speed blender. Blend on a low speed for 20 seconds, using the tamper to push the ingredients onto the blades. Stop and scrape down sides of the jug several times.

Add coconut cream, honey, vanilla, cacao powder, cinnamon and salt. Blend on low to incorporate, then increase speed to high and whip mixture for 35 - 40 seconds to produce a smooth and silky, aerated mousse. Taste and adjust flavours if needed.

Spoon mousse into 4 small dessert glasses or ramekins, smooth the top surface with the back of a teaspoon. (Makes approximately 2 cups)

To serve garnish with strawberries. Refrigerate for 1 hour before serving.

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

avocado(s)

It is often mistaken for a vegetable, the avocado is a fruit. It has a rich buttery flavour and smooth texture. Avocados are a good source of healthy fats, vitamin C, E and B6, potassium and dietary fibre, also useful amounts of iron magnesium and folate.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

} }