Guilt Free - Chocolate Mousse for Breakfast
So you want to eat Chocolate Mousse for breakfast, and not feel guilty! Well this is the recipe for you. The main ingredient in this recipe is Sapote.
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| Guilt Free Chocolate Mousse for Breakfast! |
Not surprisingly this is one of our most popular fruits and if you like Chocolate you'll love Black Sapote. Commonly known as Chocolate Pudding Fruit this amazing fruit is low in fat and an excellent source of Vitamin C containing about 4 times as much as an orange.
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| Black Sapote is a healthy alternative to Chocolate |
The fruit is delicious eaten fresh or used as a chocolate substitute in recipes and milkshakes or simply mix the pulp with yogurt and lemon juice for a refreshing treat. Fruits can be cut in half and eaten covered in passion fruit, in Mexico the pulp is mashed with orange juice or brandy and served with cream, it is also delicious mixed with wine, cinnamon and sugar.
The green fruit is picked when hard and allowed to soften and go brown within 3-6 days. At the ripe stage - you should be able to press the skin with your fingers and leave an indent. A very close relative of the persimmon the black sapote is a Chocoholics dream come true!
Other ingredients used in this all natural Chocolate Mousse
Cacao pods are the raw product used to make chocolate and cocoa in its many forms. The Cacao beans are found within pods which grow directly out of the trunk of Cacao tree. The bark of the tree is smooth and brownish grey with leaves that are dark green and about the size of an outstretched human hand. The fruit, or pod, is oblong, between 4 and 12 inches long, ranging in colour from yellow to orange to purple. Pods will contain 20-40 seeds which sit within a juicy, sweet-sour pulp. When ripe, the seeds rattle within the fruit when shaken. It takes 7-14 pods to produce one pound of beans. Flavour of the beans depends on variety as well as growing conditions such as soil temperature, sunshine, and rainfall.
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| Ripe Cacao Pod |
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| Pod still attached to tree |
Coconut Milk or Cream can be used
Coconut milk comes from the white flesh of mature brown coconuts, which are the fruit of the coconut tree.
The milk has a thick consistency and a rich, creamy texture.
Thai and other Southeast Asian cuisines commonly include this milk. It’s also popular in Hawaii, India and certain South American and Caribbean countries.
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| Coconut milk is made by grating the white flesh. Soaking it in water and then straining it through a mesh cloth such as cheese cloth. |
Chia seeds are the tiny black seeds of the chia plant (Salvia hispanica).
Native to Mexico and Guatemala, they were a staple food for the ancient Aztecs and Mayans. In fact, “chia” is the ancient Mayan word for “strength”. Chia seeds contain large amounts of fiber and omega-3 fatty acids, plenty of high-quality protein, and several essential minerals and antioxidants.
They may improve digestive health, blood levels of heart-healthy omega-3s, and risk factors for heart disease and diabetes. Chia seeds are small, flat, and ovular with a shiny and smooth texture.
Their color ranges from white to brown or black. These seeds are highly versatile. They can be soaked and added to porridge, made into pudding, used in baked goods, or simply sprinkled on top of salads or yogurt. Because of their ability to absorb liquid and form a gel, they can also be used to thicken sauces or as an egg replacement, they are used in this recipe to set the mousse.
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| In this recipe they are not only used for their health benefits but also as a setting agent. |
Guilt Free Chocolate Mousse
This is the recipe I use for my Breakfast Chocolate Mousse. Quantities are to serve 2.
Ingredients
200g Black Sapote flesh (approx 2 small Sapote)
1 cup coconut cream
2 tbs raw cacao powder
1/2 cacao pod
1 tbs chia seeds
Let's get Cooking
Sapote is ripe when bright green and soft to touch.
Cut Sapote in half removing seeds and fibre around seeds.
Scoop out flesh and place in mixing bowl.
Scoop out the flesh and seed of the 1/2 cacao pod
Place coconut cream, cacao powder, cacao pod into the bowl or your small food processor with the Sapote. Using your stick blender attachment start slow and combine, increase speed and mix/beat for approx 4 minutes until well combined and creamy and smooth. You won’t be able to hear any more seeds of the cacao being chopped.
Add the chia seeds do not over stir you want the mixture to be light.
Pour into serving bowls/ramekins.
Allow to chill in the fridge for about 2 hours or overnight (as best served chilled).
NOTES
If you need to sweeten the mousse, you can add one tablespoon of honey (or maple syrup).. but I find that it is sweet enough. Especially when the Black Sapote is nice and ripe.
Look out for an upcoming Dreamtime Sail YouTube Episode where I show you how to make an irresistible dessert made from Sapote Fruit.
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