Hot Choccado Mousse
This chocolate mousse is light but will put your love on fire with its aphrodisiac power and tempting hot red glow…
TOOLS
- A blender
- A sharp knife
- A small strainer
- A spatula
- A bowl
INGREDIENTS FOR CHOCCADO MOUSSE / 2 PORTIONS FOR 2 LOVERS
- 2 avocado’s
- 1 TBS maca powder
- 2 tsp. vanilla extract
- Dash of sea salt
- 6 TBS cacao powder or carob
- 2 tsp coconut oil (you don’t need to melt it)
- Dash of cayenne
- 1/2 C agave nectar or date paste
INGREDIENTS FOR RASPBERRY COULIS
- A pack of fresh raspberries (if you use frozen, first de-freeze)
- 1 TBS date paste
THE MAKING OF CHOCCADO MOUSSE… IN ABOUT TWO MINUTES
- Blend the choccado ingredients shortly until smooth except for the cacao powder
- Now add the cacao powder and blend on low speed while using the tamper
- Taste… done!
THE MAKING OF RASPBERRY COULIS… IN ABOUT TWO MINUTES
- Place your berries into the blender but leave a handful out to decorate with
- Add 1 TBS of date paste
- Add a little bit of water if necessary to get it running
- Blend until smooth
- Poor it into the strainer above a bowl and push it through with the spatula
ASSEMBLING… IN ABOUT 2 MINUTES
- Take 2 small glasses
- Place a layer of raspberries on the bottom
- Flatter your hot choccado mousse on top
- Poor your smooth red coulis over the choccado mousse
- Place one raspberry on top
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