Recipes
Omid Jaffari’s Bitter Chocolate Mousse Tart
Mini Bitter Chocolate Mousse Tart with Cacao Nibs is an easy recipe to make. With a little bit of time, it will result in a complex blend of bitter sweet perfection to satisfy any palate. This is a decadent experience; a modern Mayan moment to celebrate life.
What better way to start our new adventure in delivering two recipes a week, using seasonal fair trade ingredients and presenting them in an elegant and inspired way!
For the base
You need
- 1 cup Really Raw Cashews
- ¼ cup macadamia nuts
- 2 tbsp flax meal (ground flax seed)
- 1 tbsp nutritional yeast
- 2 tsp olive oil
- 3 tbsp water
- ½ tsp Sea Salt
Method
1. Grind all ingredients in a food processor until thoroughly mixed, leaving some texture to the nuts.
2. Line individual tart cases* with plastic film and press the mixture into each one to form a thin crust. You'll find that regularly dipping your fingers into a bowl of water helps with this.
3. Place bases onto a Teflex sheet and dehydrate at 115 degrees F for two hours. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further nine hours.
*Tart cases should be approx 10-cm wide and no than about 1-cm high, to allow the mixture to dehydrate inside. Keep in a dry warm place until the mousse is ready.
For the Chocolate Mousse
You need
- 2 cups Cacao Powder
- 2 cups infused orange Dark Agave Nectar *
- 4 tbsp Coconut Butter, melted
- 2 tbsp Cacao Butter, melted
- 2 mangos or red dragon fruit, peeled & cut
- 1 Vanilla Bean, scraped
- 2 tsp lemon zest
- 1 tsp Acai Powder
- 1 tsp nutmeg powder
- 1 tsp Sea Salt
* Place three orange rinds in one cup of Dark Agave Nectar and leave for three days to mature.
Method
1. Mix all the ingredients in a blender until smooth & creamy.
2. With a spatula, pour the mixture gently into a glass bowl and cover with cooking paper. Place it to set in the fridge for seven hours, or in the freezer for three hours.
For the garnish
You need
- ½ cup Cacao Nibs
- ¼ cup coconut flour
Assembly
1. Take the chocolate mousse out of the fridge or freezer and let it sit on the counter for five minutes.
2. Gently fill the tarts with a spoon.
3. Sprinkle cacao nibs on top followed by coconut flour as icing sugar.
