Guilt-less Desserts & Treats for your Family
Halloween is a holiday I haven’t learnt how to celebrate yet. Maybe because it’s not a big deal in Australia, or perhaps it’s because I don’t do scary movies. It’s not that I get scared; I get petrified! After seeing ‘The Ring’ I refused to go to the bathroom alone and I could only watch ‘Wolf Creek’ in the middle of the day with the curtains open. Even the ‘Scream’ movies have me hiding under the doona. It’s clear I will always be a rom-com kind of gal!
The Halloween traditions I can get behind are the dressing up and the scary food (any excuse for a bake up!). This year I have decided to branch out from the pumpkin themed Halloween treats and tried my hand at carving an orange. As you can see my kitchen skills do not involve citrus art, but the tasty Chocolate Orange Mousse makes up for the scary (or maybe frightening but for the wrong reasons!) oranges. This Chocolate Orange Mousse is a twist on my favourite Chocolate Mousse. It uses avocado as it base and I have sweetened it with Maple Syrup. If you prefer, 1/3 cup of soaked Dates could be used instead. Simply soak the dates in boiling water for 30 minutes before staring and adding to the blender.
So, please forgive my Halloween naivety and my lack of carving skills. Even the mention of Halloween evokes memories of John Jarrot’s disturbing laugh… Play School was never the same again!
- 1 large ripe Avocados (or 2 small ones)
- 1/4 - 1/3 cup unsweetened Cocoa Powder
- 1/4 - 1/3 cup Maple Syrup (you could also use honey, etc.)
- 1/2 Tablespoon Vanilla Extract
- 2 - 3 teaspoons Orange Zest
- Dash to 1/8 teaspoon Cardomen
- 2 Tablespoon Coconut Cream/Milk
- 3 Oranges for Halloween Decorations
- Remove the pips from the avocados and scoop the pulp into the food processor/blender.
- Add the cocoa, maple syrup, vanilla, cardomen and orange zest.
- Blend and blend until all the lumps and bumps are gone... then blend some more.
- Taste the mousse at this stage. If the taste of avocado is too strong add 1 Tablespoon extra each of cocoa and maple syrup. Blend and retaste. Repeat again if necessary (remembering the taste of the mousse will mellow and improve upon resting). Same goes for the orange zest.
- Transfer the mousse to a bowl and whip in the cream. This can be done in a kitchen stand mixer or by hand.
- Place the mousse in the fridge to thicken.
- Use a sharp knife to carve out a scary face on an orange.
- Slice the top of the orange off and use a spoon to scoop out the flesh. Set aside.
- Fill the orange with mousse