Choc Orange Mousse Parfait on Getting into Raw cooking with Zane
Channel: FroothieTV
Date: 2013-08-29

Optimum 9900 Choc Orange Mousse Parfait on Getting into Raw cooking with Zane

Going Raw: Orange-Chocolate Mousse Parfait

Judita Wignall's Orange-Chocolate Mousse Parfait from Going Raw
Orange-Chocolate Mousse Parfait

Don't tell anyone that the secret ingredient is avocado until they try this dreamy, decadent dessert.

Soak time: 2 hours
Prep time: 30 minutes
Chill time: 2 hours

Mousse
2 large avocados
2/3 cup (53 g) cacao powder
3/4 cup (255 g) agave nectar
1 1/2 teaspoons grated orange zest

Place all ingredients in the Optimum 9900 and blend for 1 to 2 minutes until smooth, with the consistency of a thick pudding. Add more avocado if too thin. Scrape down the sides of the container with a spatula as needed. 

Vanilla Cream
1 1/2 cups (180 g) cashews, soaked 2 hours
1/3 cup (80 ml) coconut oil, warmed to liquid
1/3 cup (80 ml) water
1/3 cup (115 g) agave nectar
1 teaspoon vanilla extract

1. Place the cashews, coconut oil, water, agave nectar, and vanilla into the Optimum 9900 blender and process until very smooth.

2. Chill the mousse and cream for 2 hours or until firm, then layer into parfait bowls using a pastry bag or a spoon.

Stored separately, the mousse will keep for 3 days in refrigerator and the cream will last for 1 week. Makes 8 servings.

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Love Zane xx
Raw Food Guru


This recipes is from Going Raw by Judita Wignall