Chocolate mousse trio

Chocolate mousse trio

Ingredients

  1. Mousse 1 – Thyme and Fleur de Sel:
  2. 1 Avocado
  3. 50g Dates
  4. 1T Cocoa Powder
  5. 1 / 2t Fresh Thyme Leaves
  6. 1 / 4t Sea Salt
  7. Mousse 2 – Coffee and Pistachio:
  8. 1 Avocado
  9. 70g Dates
  10. 1T Cocoa Powder
  11. 1T Freeze-dried Coffee Granules
  12. 1T Pistachios
  13. 2 Cardamom Capsules
  14. >

  15. Mousse 3 – Raspberries and almonds:
  16. 1 avocado
  17. 50g dates
  18. 1T cocoa powder
  19. 1/2 t almond essence
  20. a handful of frozen raspberries

Preparation

Mousse 1 – Thyme and Fleur de Sel

  • Soak the dates in boiling water for 5 minutes, the Discard the water
  • Use an immersion blender to puree the avocado until smooth
  • Add the dates and blend again, you may need to move the blender up and down to get a to achieve a smooth consistency
  • Add the cocoa and thyme, blend again
  • Pour into a serving bowl, sprinkle with sea salt and garnish with more thyme leaves

< strong>Mousse 2 – coffee and pistachios

  • Soak the dates in boiling water for 5 minutes, drain off the water
  • Pure the avocado with a hand blender
  • Add dates and mix again, if necessary move the mixer up and down to achieve a smooth consistency
  • Add cocoa and coffee, mix again
  • Grind the cardamom in a mortar< /li>
  • Added pistachios and coarsely grind
  • Reserve 1/2 tsp of the walnuts for garnish
  • Add the rest of the nuts to the mousse and mix well
  • Put in a serving bowl, with sprinkle with the remaining pistachio-cardamom mixture

< strong>Mousse 3 – raspberry and almond

  • Soak the dates in boiling water for 5 minutes , drain the water
  • Blend the hand avocado mixture until smooth
  • Add the dates and blend again, you may need to cycle the blender up and down to get a smooth consistency
  • Add cocoa and almond essence, mix again
  • Pour into a serving bowl, spread the raspberries and press into the pudding
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