Sunday, May 4, 2008

Mexican Chocolate Mousse Parfait


Mexican Chocolate Mousse Parfait
Recipe by Ben Kaelan René

Serves 4

1/2 cup pitted Medjool dates (soaked 1 hour)
1/2 cup raw blue agave nectar
seeds from 1 vanilla bean
3 Avocados, chopped
3/4 cup raw cacao powder
1/2 fresh coconut water (if on hand, otherwise regular
water will do fine)
1 tsp cinnamon
1/2 tsp cardamom
1 pinch of Himalayan salt or sea salt

1 cup walnuts
1/2 cup raw sicilian almonds
1/2 cup shredded dried coconut
4 medjool dates, pitted
1/2 teaspoon cinnamon
1 pinch sea salt

3 or 4 bananas

1. In a food processor, start by making a paste of the
dates, nectar and vanilla.

2. Add the avocado, cacao powder, cinnamon and
cardamom and process until it has a smooth consistency.

3. Add the water and process for a few seconds.

4. Pour the mixture into a large bowl and refrigerate for
at least an hour.

5. While the mixture firms up in the fridge, prepare the crumble mixture. In a food processor, finely chop the walnuts, almonds and dried coconuts. Add the dates one at a time and finally incorporate the salt and cinnamon. Place this mixture in a large bowl.

6. When the mousse is ready, give the mixture a quick mix using a wisk. Place a few a few tablespoons of the mousse into a wine glass or martini glass. Add a bit of the crumble mixture and top with a few sliced bananas. Continue layering these three ingredients in this manner and serve immediately.

1 comment:

Anonymous said...

ben this blog is such a good idea! please continue to post fabulous recipies!