How to impress + nourish your guest 101.. Make this dessert.
Desserts
Incan Berry + Dark Chocolate Mousse
By Tori Brooke, Delish
Dark Chocolate Mousse
- 1 cup Raw Cashews
- ½ cup Dark Drinking Chocolate
- 1 cup coconut cream
- 2 tbps Coconut Paste
- 2 tbps Coconut Nectar
- sea salt
Garnish
- Chocolate Coated Incan Berries (or cranberries)
- Caramelised Buckinis Clusters
- 85% Dark Chocolate shavings
- Step 1Place cashews, drinking chocolate, coconut cream, coconut butter, coconut nectar and pinch of salt into a high speed blender. Blend until smooth.
- Step 2Pour into a container and refrigerate until set.
- Step 3Quenelle mousse 3 times per serving plate. Arrange your Buckinis Clusters, chopped Incan berries + Chocolate shavings as desired. Enjoy!
