Rose­mary-in­fused choco­late mousse with blue­ber­ries

Taste - - Local Picnic Lunch -

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.

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