Chocolate Almond Mousse

Serves 4

1/ 3 cup rice flour

1½ cups almond milk

1 vanilla pod, split and scraped

1 cup water

¾ tsp agar agar flakes

3 Tbsp dutch cocoa powder

1/ 3 cup carob molasses

2 tsp orange zest or ½ tsp orange flower water

cocoa powder, to serve

1 Sift the flour into a pan and whisk in the almond milk. Add the seeds from the vanilla pod and bring to a simmer. Cook for about 5 minutes, stirring occasionally. It should start to

glisten.

2 Meanwhile, place the water and the agar agar in another pan, and simmer until the agar agar has dissolved, about two minutes. Add this to the flour and milk and stir well.

3 In a bowl combine the cocoa, molasses and orange zest to form a smooth paste. Pour into the flour and milk mixture in the pan and whisk well over a low heat to dissolve. Cool slightly, then pour into little bowls or pretty glasses and put in the fridge. They’re ready to serve when the mousse is completely chilled.

4 Serve with a sprinkling of cocoa powder.

Chef’s note:

For chocolate lovers on a gluten-, dairy- and wheat-free diet, this mousse is a dream come

true. I find that orange and chocolate make wonderful partners but you could leave the orange out if you don’t agree. Buy the best quality cocoa you can find as it will make a real difference to the final taste. Agar agar is used instead of gelatin to set the dessert.