This chocolate mousse makes the perfect palate cleanser or nourishing dessert. The melted silky smooth salted caramel chocolate blends perfectly with a ripe avocado to make the most delicious tasting mousse. It is nice and light and the freshest chocolate summer treat!
INGREDIENTS:
(Serves 6)
- 150g (plus a little extra to be grated on top) Seed and Bean Salted Caramel Dark Chocolate
- 2 Ripe Avocados
- 1 tsp Vanilla Bean Paste
- 4 tbsp Maple Syrup
- 1 tbsp Cocoa Powder
- 350g Vegan Coconut Yoghurt
- 1 tbsp Toasted Desiccated Coconut
- Equipment – Heatproof bowl, saucepan, food processor, x6 mousse serving dishes.
METHOD:
- Break the chocolate into pieces and put it into a heatproof bowl.
- To melt the chocolate, stand the bowl in a pan of gently simmering water, ensuring that the base of the bowl does not come into contact with the water (this is called a bain marie). Stir the chocolate occasionally. Alternatively, you can melt the chocolate in a microwave.
- Scoop out the flesh of the avocados and add it to a food processor. Add the vanilla bean paste, maple syrup, cocoa powder and cooled melted chocolate.
- Wizz the ingredients for 3 minutes until it is totally smooth.
- Add the coconut yoghurt and whizz it up again for 30 seconds, until it is combined.
- Add the mixture to the mousse serving dishes.
- Grate a little extra chocolate on top of the mousse. Top with a sprinkle of toasted desiccated coconut.
- Set the mousses in the fridge for at least 3 hours before serving.
Ali Pumfrey Chef's cooking is about celebrating seasonal and exceptional produce by making sustainable choices from farm to plate. Ali trained at Leiths School Of Food and Wine and loves creating inventive dishes that soak up the flavours of the environment. Nourishing food with maximum flavour is what A.P. Chef does best and each dish is visually mapped out, as it is important that food feeds into all sensory receptors.
Website - https://www.apchef.co.uk
Instagram - @alipumfreychef
