RAW CHOCOLATE & ESPRESSO MOUSSE

Recipe: RAW CHOCOLATE & ESPRESSO MOUSSE

Ingredients Serves: 4

MOUSSE

300 g ripe avocado flesh (about 2 avocados)

200 ml milk of your choice

75 g (1/3 cup) coconut, raw or rapadura sugar (use raw sugar for the ‘cleanest’ flavour)

50 g (½ cup) raw cacao powder

2 teaspoons vanilla extract

¼ teaspoon unrefined salt

2 tablespoons espresso (replace with milk of your choice for kids)

TO SERVE (optional)

1 ½ tablespoons cacao nibs

a few handfuls of sliced strawberries (or alpine strawberries if in season)

a handful of roughly chopped hazelnuts

melted dark chocolate

Method

Add all the mousse ingredients to a blender and pulse for a few minutes (the time will depend on the power of your blender) until well combined. The mixture should be thick, smooth, aerated and semi-set, with no chunks of avocado—like a mousse!

Using a spatula, divide the mousse between four small bowls or jars and cool in the fridge for 3 hours or more, but they’re best after 12 hours. Once ready, the mix should be thick and set. If you put some on a spoon and turn it upside down it shouldn’t fall off!

When ready to eat, serve as is or top each bowl with a sprinkle of cacao nibs, sliced strawberries, hazelnuts and melted chocolate.

RECIPE NOTES

If it’s too thick for your liking, add a little bit of milk at a time until it’s at the desired texture. Once we’ve emptied the blender, we often add a splash of milk, ice and espresso and blend to make a quick iced coffee for the cook.

FIELD NOTES

On all the sugars. This recipe really highlights the diversity of flavours of different sugars. Coconut sugar makes a super-fruity mousse. Raw sugar makes a sweet and clean mousse. Rapadura imparts a subtle anise note. The fantastic, truly primitive sugar our friend Bob makes by simply evaporating fresh sugarcane juice brings with it fantastic grassy and anise notes. Everyone has different tastes, and each dish is a little different.

From The Village by Matt and Lentil, Published by Plum, RRP $45.00, Photography by Shantanu Starick.

Published with permission.

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