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Chocolate Mousse With Sweet Dukkah

Make sure the avocado has no brown spots, it will taint the flavour.

Chocolate Mousse With Sweet Dukkah

 Serves 4

1 perfectly ripe avocado

½ cup dried dates, soaked in warm water for 20 minutes

⅓ cup raw cacao powder

½ tsp vanilla powder

2 tbsp virgin coconut oil, softened

pinch of fine sea salt

 

Sweet Dukkah

1 orange

2 tbsp raw pistachio nuts

pinch of vanilla powder

pinch of fine sea salt

Preheat oven to 46°C. To make the sweet dukkah, use a peeler to thinly remove strips of orange zest. Spread strips on a lined baking tray and place in the oven. Dry for 2-3 hours until crisp. Place dried orange zest and remaining dukkah ingredients in a blender or spice grinder and pulse into a rough powder. Tip into a small bowl. To make the chocolate mousse, squeeze the juice of the orange into a food processor or blender. Add remaining ingredients and blitz for 1-2 minutes until smooth. Spoon into 4 serving bowls and sprinkle with sweet dukkah.

Serve immediately, or chill and consume within 2 hours of preparation.

* When choosing avocados for the chocolate mousse, use the colour to judge ripeness – bright green are not ripe; olive green are ready in 2-3 days; brown green are firm ripe; purple brown are soft ripe (store in fridge). Black avocados are overripe and past their best.

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