Recipe: Cacao Mousse

COMO Shambhala launched its first cookbook — The Pleasures of Eating Well — earlier this year in April (2016). Featuring some 147 recipes from the COMO Shambhala kitchens, the cookbook offers culinary ideas based on the philosophy of seasonal, pure and sustainable food. This Cacao Mousse recipe is an example of a healthy dessert (it is vitamin-rich, mineral-rich, raw, and gluten-free) that can be whipped up quickly and easily at home.

Cacao Mousse with Fresh Raspberries and Pistachios

Ingredients (Serves 4)

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35g / 1 oz raw cacao powder
1 large banana, peeled and sliced
200g / 7 oz avocado flesh
85g / 3 oz raw honey
35g / 1 oz young coconut meat
90g / 3 oz maple syrup
1 tablespoon freshly squeezed lime juice
80g / 3 oz cacao butter at room temperature
1 pinch sea salt

To serve
175g / 6oz raspberries
35g / 1oz shelled pistachios, chopped


To make the cacao mousse, place all the ingredients, except the cacao butter and salt, in a blender until well combined. Add the cacao butter and salt and blend until smooth and emulsified. Spoon into serving glasses, cover and refrigerate for at least a couple of hours, or until set.

To serve, scatter the fresh raspberries on top of the mousse and sprinkle with the pistachios.

The COMO Shambhala cookbook is available for sale at COMO Shambhala Urban Escape, Culina and Supernature as well as Amazon.

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