Smooth, creamy and rich, mousse boost is for chocolate lovers.
2 large, ripe avocadoes (pits and skin removed).
1⁄4 cup of organic, raw Ecuadorian cacao powder.
1-2 teaspoons of immune+.
1⁄3 cup of organic coconut cream.
2 teaspoons of pure vanilla extract.
2-3 tablespoons organic maple or Medjool date syrup.
150g raw, organic dark chocolate couverture drops.
Put the chocolate drops and immune+ into a glass bowl.
Place the bowl over a saucepan of simmering water and gently stir until the chocolate melts.
Set aside to cool.
Next, blend the avocado flesh, cacao, vanilla, maple syrup and coconut cream together until smooth.
Add the cooled, melted chocolate and blend until it is creamy.
Spoon into dessert bowls and refrigerate for at least two hours.
Garnish and serve.
Cacao is the bean that chocolate is made from. In its raw state, it contains nearly four times the antioxidant content of processed chocolate.
Ecuadorian cacao has a rich, smooth flavour that is ideal for hot chocolate drinks and raw chocolate recipes.
If you love orange and chocolate together, add 1 teaspoon of orange zest in with the melting chocolate. Make sure you finely zest the orange peel.
Antimicrobial, anti-inflammatory and anti-allergenic properties, make orange zest a delicious addition to cacao recipes.
Makes sure you use oranges that are grown without the use of pesticides, so there is no toxic chemical residue on the peel.
Organic, Medjool date syrup has an earthy sweetness to it. Maple or Medjool are both delicious in this recipe.
If you cannot find organic couverture chocolate drops, use dark, organic chocolate.