Chocolate Mousse with Whipped Plant Cream & Berries

Served in dainty teacups or in a large vintage bowl, hidden under spoonfuls of chilled coconut yogurt with knife-cut chocolate, chocolate mousse is a delicious yet healthy sweet. Its creamy smooth texture from blended avocados, medjool dates and yogurt while enriched with dark chocolate, it’s a hidden treasure of antioxidants.

Health benefits:

• Avocados are incredibly nutritious.

• They contain more potassium than bananas.

• Avocados are loaded with heart-healthy monounsaturated fatty acids.

• Avocados are loaded with fibre.

CHOCOLATE MOUSSE w WHIPPED PLANT CREAM & BERRIES

PB, V, DF, RSF

Makes 1 large bowl or 10 glasses

1 cup (185 g) 70% dark chocolate

2 large ripe avocados, halve and destone

1½ cups (375 g) coconut yogurt

3 tbsp (22 g) cacao powder

½ cup (160 g) maple syrup

½ cup (125 ml.) liquid coconut oil

pinch of flaky salt

Melt the dark chocolate in a bain-marie, a heatproof bowl over a saucepan of simmering water. When melted, remove from heat. Add the other ingredients to a blender and blitz until smooth and creamy. Stir the mousse into the bowl of melted chocolate. Spoon into a large bowl or tea cups and keep chilled in the fridge for at least 4 hours.

Toppings:

500ml @flora thickened plant cream

1 tsp vanilla extract

milk chocolate

berries and almond flakes

Beat the plant cream with an electric mixer for 4 minutes until stiff peaks form. Add the vanilla extract and whip until mixed. Spoon the whipped cream or coyo yogurt on top of the mousse, add knife-cut milk chocolate shards or berries and almond flakes. Keep in the fridge until ready to serve.