Chocolate Mousse Trio

Mousse 1 - Thyme and sea salt

 

 

1 avocado

50g dates

1T cacao powder

1/2t fresh thyme leaves

1/4t sea salt

 

Soak the dates in boiling water for 5 minutes, discard the water

Blend the avocado using a hand blender till smooth

Add the dates and blend again, you may have to move the blender up and down to get a smooth consistency

Add the cacao and the thyme, blend again

Pour into a serving dish, sprinkle with the sea salt and decorate with more thyme leaves

 

Mousse 2 - Coffee and pistachio

 

1 avocado

70g dates

1T cacao powder

1t freeze dried coffee granules

1T pistachios

2 cardamom pods

 

Soak the dates in boiling water for 5 minutes, discard the water

Blend the avocado using a hand blender till smooth

Add the dates and blend again, you may have to move the blender up and down to get a smooth consistency

Add the cacao and the coffee, blend again

Grind the cardamom in a pestle and mortar

Add the pistachios to roughly grind them

Put 1/2t of the nuts aside for the topping

Add the rest of the nuts to the mousse and mix well

Pour into a serving dish, sprinkle with the remaining pistachio cardamom mixture

 

Mousse 3 - Raspberry and almond

 

1 avocado

50g dates

1T cacao powder

1/2t almond essence

a handful of frozen raspberries

 

Soak the dates in boiling water for 5 minutes, discard the water

Blend the avocado using a hand blender till smooth

Add the dates and blend again, you may have to move the blender up and down to get a smooth consistency

Add the cacao and the almond essence, blend again

Pour into a serving dish, scatter the raspberries and push them down into the pudding