Recipe: Chocolate Orange Mousse with Coconut Cream & Candied Pecan Nuts
- The Honest Project
- Apr 1, 2016
- 2 min read
With the rain pelting down outside, cheer yourself up with this yummy dessert. I love the classic chocolate orange flavour combination and have fond memories of scoffing Terry's chocolate oranges over the years :) I have featured a few different versions of avocado mousse on the blog, but this one is my favourite to date. The basic chocolate mousse recipe has just four ingredients, dates, avocado, cacao and salt and then it is flavoured with orange juice and zest. You can leave it at that if you like or you can spend a few minutes whipping together the extras to go with it; coconut cream and candied pecan nuts.
If you are new to my blog, you might not have come across mousse made with avocado before. I think avocado based mousse is something that has to be tried to be believed. the key is to use a perfectly ripe avocado. Hard to get at times but I have noticed that lots of shops are selling 'ready to eat' avocados now so keep an eye out for these.
You absolutely don't have to be a whizz in the kitchen to pull this together, the blender or food processor does all the work. You don't need an expensive blender or processor either. In fact, once you have a ripe avocado, this dessert can be made without any kitchen appliances at all; just mash the avocado with a potato masher and mix in all the other ingredients.
This recipe makes 4 portions.
Ingredients:
For the mousse:
1/2 cup of pitted dates
2 large ripe avocados
1/3 cup of cacao powder
Juice of a medium orange
Zest of half an orange
Pinch of sea salt
For the coconut cream:
1 tin of full fat coconut milk
Pinch of sea salt
1 tsp of vanilla extract
For the candied pecan nuts:
1 cup of pecan nuts
1 tbsp of maple syrup
Pinch of sea salt
Method:
1. To make the mousse, add all the ingredients to a food processor and process until smooth.
2. To make the coconut milk, take the tin of coconut milk from the fridge. When you open it, it will have hardened. Scoop the hardened coconut milk into a bowl and discard the coconut water left over. Add the sea salt and vanilla extract to the coconut milk and whisk into a whipped cream.
3. To make the candied pecan nuts, toast the nuts over a medium heat for five minutes tossing every couple of seconds. Place onto a paper towel. Add the maple syrup and salt to the saucepan and heat over a medium heat until bubbles appear. Add the toasted pecan nuts and stir to coat the nuts in the syrup. Cook for a further two minutes and then set to one side and allow to cool.
4. To assemble this dessert, spoon the chocolate mousse into the bottom of the serving glasses. Add 2 tsp of the coconut cream on top and sprinkle the candied pecan nuts on top.
