DECADENT CHOCOLATE MOUSSE

Im a sucker for chocolate, the darker and richer the better. Try this yummy decadent chocolate mousse with a raspberry compote & pistachios.

Ingredients- Serves 2-3

For the mousse

80ml raw honey or maple syrup

 2 ripe avoados

1 ripe banana

1/2 teaspoon vanilla essence

30g raw cacao powder

For the compote

300g fresh raspberries

Juice of 1⁄2 lemon

2 tablespoons maple syrup or honey

To serve

100g pistachios, roughly chopped

How to

To make the mousse, simply put all the ingredients into a powerful blender and blitz until you have a smooth mousse. If you want a lighter consistency add a small splash of coconut water. Scrape into a serving bowl or individual bowls and put in the fridge to set, roughly 20 minutes.Meanwhile, marinate your berries. Put the raspberries into a bowl, squeeze over the lemon juice and pour in the syrup and rosewater. Mix well with a spoon, ever so lightly crushing the berries. Set aside for 10–15 minutes to macerate.

When the mousse is set and the berries are ready, simply spoon the berries over the mousse, top with chopped pistachios and scatter a few petals. A heavenly pudding – it’s a feast for the eyes as well as the taste buds. Dust with more cacao powder if you like.

You won’t believe how simple it is to make this mousse, how delicious it tastes and how amazingly good for you it is. Chocolate has a natural affinity for tart raspberries. The pistachios add colour and a pleasing crunch.