The classic French ‘Mousse au chocolat’ is primarily made from melted chocolate, butter, eggs (separated) and cream, and while I love the smooth, silky texture and rich taste, it’s just a little too much cream for me. The texture of this mousse if very different, however the taste hits the spot for me and the method is much simpler – no melting, whipping, folding required. The dates add sweetness and also a nice amount of fibre. I haven’t tried making this with coconut milk instead of cream as yet, but I assume it would result in a lighter mixture.
Makes 2 small-medium sized portions
- 1 cup medjool dates (pitted, soaked in water to soften, then drained)
- 1 tin 270mL premium (100%) coconut cream (my favourite readily available brand is AYAM)
- 4 Tbsp cacao powder
- pinch of salt
- Put everything in a blender and blend until smooth.
- Poor / spoon into serving dishes and chill until serving (or just eat it straight away!)