Rosemary-infused chocolate mousse with blueberries
READY IN 10 minutes plus setting time SERVES 6-8 GLUTEN FREE
These little pots of chocolate mousse are infused with rosemary and coconut, making them rich and appealing, yet not overly sweet. Serve in small portions with a teaspoon for digging in.
1½ cups coconut cream 1 sprig rosemary ¼ cup maple, honey or rice malt syrup ½ cup good-quality cocoa or cacao
powder ¼ cup coconut oil (set jar in a bowl
of hot water to melt) 2 tsp pure vanilla extract Sea salt TO SERVE ½ cup coconut yoghurt 1 punnet fresh blueberries 1 sprig rosemary
1 Combine the coconut cream and rosemary in a small saucepan over medium heat. Bring to a soft boil, and simmer on low for 5 minutes. 2 Remove from the heat and strain to remove the rosemary. Pour into a blender along with remaining ingredients and a pinch of sea salt. Blend until silky smooth. 3 Spoon the mousse into small glasses or bowls and chill for at least 2 hours to set. 4 To serve, top with a dollop of coconut yoghurt and a small scattering of fresh blueberries with a sprig of rosemary to garnish. The mousse can be prepared the night before and stored in the fridge.