Monday, 11 February 2013

Raspberry Chocolate Mousse GF

Raspberry Chocolate Mousse
Happy Valentine's Day for the 14th! This year I made a raspberry chocolate mousse recipe which will easily serve two people with some left over for later perhaps because it is so very, very rich. I served the mousse in a medium sized heart shaped ramekin with two spoons as a pre-Valentine's dessert but you could serve it in small shot glasses with maybe a fresh luscious raspberry or some grated plain chocolate on top of the sauce. As an alternative, you could eat the chocolate mousse on its own with fresh raspberries. 

I thought I'd also share a video of my daughter, who is Rocky from Rocky and Ballsmaking gluten free and very red "love cakes" to a very popular song she co-wrote.

I hope you have a lovely Valentine's Day!

Raspberry Chocolate Mousse For Two GF 

1 ripe avocado
  • 4 tblsps cocoa or raw cacao powder
  • 4 tblsps honey or other liquid sweetener (or more to taste)
  • 4 or more tblsps almond milk or coconut milk
  • ½ -¾ tsp vanilla extract
  • pinch sea salt

Raspberry Sauce

300g frozen/fresh raspberries
3 tblsps honey or maple syrup
120ml filtered water

Follow the instructions for making the raspberry sauce in my Raspberry Ripple Cake recipe and allow to cool.

I found that using a hand blender or small food processor works best for this recipe.

Slice the avocado in two, remove the stone and skin,  Slice and place in a small food processor or small bowl if you are using a hand blender. Measure out the cocoa powder and add to the bowl.

Add the almond milk, honey or other liquid sweetener and salt and blend well adding more almond milk if the mixture is too stiff. Turn into a bowl or small shot glasses.

Using a spoon, pour the raspberry sauce over the top and leave in the fridge for at least 3 to 4 hours, if you can! The combination of the ever so slightly tart raspberry sauce with the chocolate mousse is out of this world!