Sapote Chocolate Mousse

 

Serves 4





Ingredients


200g Black Sapote flesh (approx 2 small Sapote)

½ tsp vanilla bean paste

1 cup coconut cream or 

1 cup whipped cream 

2 tbs raw cacao powder

1 tbs coconut sugar or honey (optional)



Let's get Cooking 


Sapote is ripe when bright green skin dulls and they are soft to touch. 

Cut Sapote in half removing seeds and fibre around seeds. 

Scoop out flesh and place in mixing bowl of a small food processor.

Add vanilla bean paste, coconut cream, cacao powder, (coconut sugar / honey) and salt into the bowl with the Sapote. Using a blender stick or beaters start slow and combine, increase speed and mix/beat for approx 4 minutes until well combined and creamy and smooth.

Do not over mix as you want the mixture to be light.

Pour into serving bowls/ramekins.

Allow to chill in the fridge for about 2 hours (as best served chilled).

Top with your choice of berries for a great desert or use as a healthy breakfast alternative to yoghurt. 


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