Is there anything more deliciously decadent than a soft, billowy chocolate mousse?
There are possibly as many chocolate mousse recipes as there are spaghetti Bolognese recipes! And that's even before raw chocolate mousse hit the scenes.
Growing up, when bananas were starting to get their black spots, mum always made a banana cake, or for a real treat a banana smoothie! Oh how we looked forward to those, with a dash of vanilla.
These days, when bananas start to turn I slice them and freeze them, ready to use in smoothies or to make ice cream. Or Chocolate Mousse!
I've been making this for a year or two, and it's always a hit.....if I have nothing prepared this is the one thing that can be made within minutes - you almost wouldn't even know it wasn't prepared earlier, especially if you use frozen bananas so it's cold.
This is made in my little bowl attachment to my Braun hand blender, so you don't even need an actual food processor. I love making raw treats but I also love introducing raw treats to people who have never had them, and this is one dessert that is quick, simple and painless to make, and if you're new to raw treats then you may not have high powered equipment.
Ingredients enough for two:
- 1 large avocado
- 1 banana (fresh or frozen)
- 1/4 cup cacao powder
- 1 tbsp maple syrup (or your choice of sweetener, to taste)
- 1 tsp mesquite (optional, adds a caramelly depth)
- Generous pinch Celtic Salt (it makes the cacao sing!)
Add all ingredients to the blender and whizz until smooth, serve immediately or leave in the fridge until needed.
I always have a tin of coconut milk in the fridge, take off the thick top and whip this into a decadent, non dairy cream to top your mousse with. Heavennnn!
Fold through chocolate chips or cacao nibs for some crunch
Seasonal fruit toppings
Spices: Any of your favouite spices! Mine are smoked paprika (trust me, this really does work!) vanilla, cinnamon or cardamom
Herbs: fresh chopped mint, lemon thyme, peppermint. I love to dry the herbs and powder them so they are smooth through the mousse
I would love to hear your favourite flavour variations!