Chocolate Mousse
Served in dainty teacups or in a large vintage bowl, hidden under spoonfuls of chilled coconut yogurt with knife-cut chocolate, chocolate mousse is a delicious yet healthy sweet. Its creamy smooth texture from blended avocados, medjool dates and yogurt while enriched with dark chocolate, it’s a hidden treasure of antioxidants.
Chocolate mousse is for a special occasion, a time when I sometimes waver the “no sugar” rule for maple syrup. Scientific research proves all sugar, regardless of its “exotic” name, is sugar and it’s a myth that one is healthier than the other. If you choose to use maple syrup it is still sugar, realise the ‘natural’ and wholesome-sounding language used for sugars are still added sugars, the packaging is just more exotic.
If you wish to make a sugar-free chocolate mousse, substitute the ½ cup maple syrup for ½ cup of date paste.
Date paste - makes ½ cup
8 medjool dates soaked in boiling water for 10 minutes. Drain and puree to a paste in the blender.
Health benefits:
Avocados are incredibly nutritious.
They contain more potassium than bananas.
Avocados are loaded with heart-healthy monounsaturated fatty acids.
Avocados are loaded with fibre.
CHOCOLATE MOUSSE
PB, V, DF
Makes 1 large bowl or 10 glasses
150g 70% dark chocolate
2 large ripe avocados, halve and destone
1½ cups coconut yogurt
3 tbsp cacao powder
½ cup date paste (see recipe above) OR maple syrup
½ cup coconut oil
pinch of flaky salt
Melt the dark chocolate in a bain-marie, a heatproof bowl over a saucepan of simmering water. When melted, remove from heat. Add the other ingredients to a blender and blitz until smooth and creamy. Stir the mousse into the bowl of melted chocolate. Spoon into a large bowl or tea cups and keep chilled in the fridge for at least 4 hours.
Toppings:
500ml thickened plant cream or Coyo yogurt
1 tsp vanilla extract
milk chocolate
berries and almond flakes
Beat the plant cream with an electric mixer for 4 minutes or Coyo yogurt for 10 minutes until stiff peaks form. Add the vanilla extract and whip until mixed. Spoon the whipped cream or coyo yogurt on top of the mousse, add knife-cut milk chocolate shards or berries and almond flakes. Keep in the fridge until ready to serve.
