National Chocolate Mousse Day – 3 April

Chocolate mousse is prepared by beating eggs or cream or both to a light, frothy consistency and then folding in all the remaining ingredients.

Choose from dark chocolate or milk chocolate, or even the less popular bittersweet variety to create your own preferred chocolate mousse.

Try this unusual recipe from Your Family magazine and let us know how yours came out:

Ingredients:

FOR THE WHITE CHOCOLATE BEETROOT MOUSSE

• 100g beetroot, washed and trimmed
• 125ml cream
• 100g white chocolate, melted
• 15ml icing sugar

FOR THE DARK CHOCOLATE AVO MOUSSE

• 3 medium ripe avocados, mashed
• 100g dark chocolate, melted
• 15ml vanilla essence
• 60ml honey
• 125ml icing sugar
• 60ml cocoa powder shortbread cookies, to serve

Method:

1. Preheat oven to 200°C. For the beetroot mousse, place the beetroot in a roasting tin and add a little water. Cover with foil and roast for about 40 minutes until tender. Leave to cool to room temperature then rub off the skins (use kitchen gloves if you don’t want to stain your hands). Purée the beetroot in a food processor with 30ml of the cream until smooth.
2. Stir the chocolate through the beetroot purée . Beat the remaining cream until stiff peaks form and fold into the beetroot mixture. Add icing sugar to taste.
3. For the avo mousse, stir the avo into the chocolate. Stir in the vanilla and honey. Sift over the icing sugar and cocoa and fold in until smooth.
4. Spoon layers of the beetroot mousse and avo mousse into 4-6 serving glasses. Serve with shortbread.