Two weeks ago all my food thoughts were around asparagus, radishes, strawberries and all the wonders spring and early summer brings to our tables. Now that I find myself on the other side of the world, I’m suddenly thrown off-balance about what to cook. Two days ago was an amazing sunny day with temperatures reaching 29°C, yesterday cloudy at 19°C with 100% humidity…for someone moving to Cape Town from Paris, this is more like summer than autumn. But all I find on the produce aisle of the local supermarket are pears, apples, prunes, avocados, potatoes and butternut squash. Ahh, this makes me all kinds of confused. Haven’t I just survived in agony a long, grey, rainy winter? Haven’t I just served pumpkin and beetroot in all possible forms for weeks on end? Am I getting back to cooking my staple winter foods again?
There’s one item, though, close to my heart on the produce aisle that I’m happy to eat all year round. It’s the avocado. Beautiful, perfect (and cheap) avocados! Everywhere! So we’ve been having avocados for breakfast, lunch and dinner. And dessert as well. As in this mousse au chocolat with orange zest.
Now, if you’re looking for the typical chocolate mousse taste, I warn you, you won’t be fully satisfied. Firstly, the raw cocoa beans and the dark chocolate are never gonna make this dessert as sweet as more commercial ingredients would, although you can upturn the honey or maple syrup ratio if you wish.
Secondly, though you’d never taste the avocados, there’s a slight smell of the fruit that lingers on and that’s why I added lots of orange zest. On the other hand, if you’re trying to cut industrial sweets and desserts from your diet but are still looking for something to satisfy your sweet tooth, this is a great raw, vegetarian dessert with all the health benefits of avocados and cocoa.
As a sidenote, I have no measuring cups, nor kitchen balance in the house we’re staying at temporarily, so all measurements below are approximative. I’ll update the recipe once I’m back cooking in my own kitchen with my own kitchen ware.
What you’ll need to serve 4:
- 2 large ripe avocados, halved and pitted
- 65g dark chocolate, chopped
- 10g raw cocoa powder (I used raw cocoa beans that I mashed in my coffee grinder)
- 1 dl of unsweetened almond milk
- zest of one large orange (try to buy orange that was not treated chemically after harvest)
- a pinch of Himalaya salt
- 5 tbs honey (you can replace by maple syrup or sweetener of your choice)
What you’ll need to do:
- Place chopped chocolate in a small bowl. Place bowl over a small saucepan of boiling water. Keeping your eye on the chocolate, gently melt.
- Place all other ingredients in your blender. Add the melted chocolate. Mix until smooth and creamy, occasionally scraping the side of the blender. Spoon into glasses and refrigerate.
And in our continuing discovery of this amazing city, here are a few photos taken at Camps Bay over the weekend. We were walking on the beach in the middle of a sunny afternoon when a mystical mist descended over the mountains, the city and the beach. It seemed locals are very much used to this phenomenon, people kept lingering on at the autumn beach as if nothing happened but for us, this really was a mind-blowing view. The last photo tries to capture the mist slowly clearing up, surrendering itself to beautiful, blue sunny skies.