Wholefood cook Eleanor Ozich says this decadent mousse satisfies sweet cravings and is made entirely with natural, nutrient-rich ingredients.
The recipe serves four people and is from Ozich’s recently published My Petite Kitchen Cookbook.
If you have a food processor that doesn’t blend so well, she advises soaking the dates for a few hours before using them to help the mousse achieve a smoother consistency.
Salted chocolate and orange mousse
My Petite Kitchen Cookbook, by Eleanor Ozich, published by Murdoch Books, $39.99
Ingredients
100 ml (3½ fl oz) coconut cream
40 g (1½ oz/1/3 cup) good-quality unsweetened cocoa powder
Flesh of 1 ripe avocado, roughly chopped
8–10 medjool dates, pitted
Zest and juice of 1 orange
1 teaspoon vanilla extract
Shredded coconut, for sprinkling
Method
Pour the coconut cream into a small saucepan and warm ever so slightly. Stir in the cocoa powder and whisk until smooth, then leave to cool.
Put the avocado, dates, orange juice and vanilla in a food processor with a pinch of sea salt. Add the cooled cocoa mixture and blend for 1–2 minutes, until completely smooth.
Spoon into four 150 ml (5 fl oz) dessert cups. Sprinkle with the orange zest and shredded coconut and refrigerate for an hour or so, until well chilled.
The mousse will keep covered in the fridge for up to 2 days; garnish with the orange zest and coconut just before serving.
