Choco­late chia mousse

The Mail on Sunday - You - - Foodbody Camp -

MAKES 2 GEN­ER­OUS POR­TIONS OR 4 MINIS In a large bowl, whisk to­gether 400ml co­conut milk, 50g ca­cao pow­der, 75g chia seeds, 3 tbsp honey and 1 tsp vanilla pow­der or essence un­til the mix­ture starts to thicken to a soft whipped-cream con­sis­tency. This should take about 2-3 min­utes. Once thick­ened, pour the mix­ture into glasses or bowls and al­low it to set in the fridge for at least 4 hours or prefer­ably overnight. TIP If your co­conut milk is hard, warm it through in a saucepan un­til it melts and con­tinue to fol­low the steps above, al­low­ing a lit­tle ex­tra set­ting time.

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