Cacao mousse, macadamia toffee jar
You will never guess the main ingredient in the mousse. Ever.
I tested it at my dinner party last weekend. No one got it. It hadn’t even crossed their minds.
It’s fluffy and a little grainy, it absorbs the cacao and honey like a sponge and the result is rich and decadent. It’s so good for you, you could eat it for breakfast, lunch and dinner.
I know you’re gagging to know…
I know you don’t believe me. I know you’re thinking ‘no way, as if that is going to be an irresistible dessert, she’s tricking me – like mum did with carob when I was young.’
I swear. I’m not.
No sugar, no gluten, this is actually good for you. Just don’t tell anyone.
I layer it with Greek-style yoghurt but you could use whipped cream, Coyo, custard, ice-cream or crème fraiche – whatever you fancy. I top it with toffeed macadamias and berries.
And. I have it every day.
Cacao mousse, toffee macadamia jar
Prep time: 10 mins
Cooking time: 10 mins
1/2 cauliflower, outer leaves removed
3 tbs cacao
3 tbs honey
1 tsp coconut oil
Splash vanilla essence
Sprinkle of cinnamon
1/3 cup macadamias
1 tbs honey
Greek-style yogurt, to serve
Strawberries or raspberries (or both), to serve
- Place cauliflower on a plate and put in the microwave for 10-12 minutes. Cauliflower should be steaming and soft when you take it out. If not, put it on for a little longer (will vary on size of cauliflower).
- Cut cauliflower florets off stem and discard stem. Place florets in a food processor. Add cacao, honey, coconut oil, vanilla and cinnamon. Blitz on high for a few minutes. Wipe down sides with a spatula and keep blitzing on high. I blitz for about five minutes. It will still have a slightly grainy texture (don’t expect it to be as smooth as mousse) but will also be fluffy. You will want to keep dipping your finger in to try it.
- Divide the mousse between two jars (you may have enough for three depending on how much you want). Place jars in the fridge.
- When you are ready to eat it, top the mousse with some yoghurt (or whipped cream, custard, creme fraiche or ice-cream). Cut strawberries in quarters and use to top yoghurt.
- To make the Toffee macadamias, heat a small fry pan over medium heat. Add macadamias and gently roast, tossing and stirring so they don’t burn. When browned and warmed through, turn the heat to low. Add honey and turn heat off. Let the honey bubble and caramalise for a few seconds. Don’t wait too long or the honey will start to set.
- Top yoghurt and strawberries with toffee macadamias, drizzle over any excess honey and serve.