ABC Mousse with orange and wheatgrass
Well, I have to admit, my all-time favourite chocolate mousse is Quirky Cooking’s raw chocolate mousse/semi-freddo, but I only tend to make it as a special treat now. Instead, and given the virtues of the very versatile, creamy, Vitamin E rich and good fat containing avocado, I like to make a mousse with this and use fresh fruit to sweeten, rather than dried fruit with its concentrated sugars.
Wheatgrass has also popped up on my radar a few times of late, but it’s usually in smoothie recipes. I don’t really ‘do’ smoothies. However, on spying a wheatgrass smoothie recipe in the March 2015 issue of the Thermieliving magazine, I looked at a couple of the ingredients (banana and orange), and started thinking, ‘hmm, add some cocoa/cacao powder), combined with an avocado, and you have yourself a nice mousse’! Thus, the inspiration for this recipe. I didn’t add any further sweetener for the first couple of tries. I liked it, Mr MaMT ate it without complaint, Miss 13yo liked it, but Mr 16yo didn’t. However, on the latter occasion, I added about 6 drops of stevia liquid (which I picked up in Oz a few years ago and is rapidly nearing its use-by date now) and, et voila, it gave it the perfect lift! Otherwise, you could just add some rice or maple syrup for that extra edge. If you’re not nut-free, a tablespoon of nut butter also goes down quite well.
Breakfast or dessert? Here it is:
Add to the TM bowl and whizz up for 10 seconds / speed 9:
- A handful or about 100g small ice cubes
- Zest of an orange (peeled off using a veggie peeler, avoiding the white pith)
Scrape down the sides of the bowl.
Add and whizz up 10 seconds / speed 9:
- The flesh of the orange used earlier – peel it, discarding the white pith – about 150g
- 1 average sized banana (about 100g)
- 1 large or 2 small avocados (about 250g)
- 30g cocoa or cacao powder
- 1 tsp vanilla powder (or extract, if that’s all you have)
- 2 tbs wheatgrass powder (ensure the packaging is labelled gluten free)
- 6 drops stevia liquid* OR rice/maple syrup to personal taste – start with 1 tbs and add to desired sweetness range
- 1 tbs nut butter (optional)
Scrape down the sides and continue blending for another 30 seconds or more, using the TM spatula to assist, until smooth and creamy.
Serve in small ramekins (makes 6-8 portions) and decorate with desiccated coconut, or chopped nuts, if not nut free.
You won’t need more than one serving, as it’s very filling!