Chilli spiced Chocolate Mousse Recipe
Updated: Feb 1, 2019
Friday last week I had friends for dinner and since I had challenged myself to a Paleo week I experimented with these choccy pots thanks to blogger Irena Macri, who blogs at Eat Drink Paleo.
I wanted to share her recipe with you as I loved it!
It's full of anti inflammatory nutrients, antioxidants and healthy fats, it's super easy to whip up too. It's pretty rich so you only need a small amount, it has absolutely no dairy or eggs.
1 large ripe avocado
1 1/2 ripe bananas
6 tbsp raw cacao powder
3 tbsp coconut cream
1/2 vanilla pod, seeds scraped out
2 tbsp coconut sugar, honey or maple syrup - I used fruit syrup
Pinch of sea salt
1/2 tsp red chilli flakes
Dark choc flakes and raspberries for garnish
1. Cut avocado in half and remove stone. Scoop out the flesh and add to food processor together with chopped banana and cacao powder. Whizz up till smooth.
2. Transfer to bowl and add vanilla seeds, coconut cream, and sweetener of choice (as above). Whisk using electric mixer until well combined and fluffy/smooth. Fold in salt and chilli flakes.
3. You can serve right away but it is best to refrigerate the mousse to set for an hour or so. I set mine in these ramekin bowls and added the garnish to serve.
Three out of four of us loved it! So i'd definitely make these again...thanks Irena!