We’re into week 6 of lockdown and we don’t know about you but we’ve snacking a lot more than usual. Instead of having lots of processed foods we’re trying to make as many things as we can from scratch and stick with as many healthy treats as we can. Luckily, our sous chef Denis shared his healthy chocolate avocado mousse recipe with us, and it happens to be delicious.

We can definitely vouch for this one, it’s easy to make, rich in vitamins C, E, K, and B-6 and has lots of healthy omega-3 fatty acids in the avocado. This recipe will give you two good sized adult portions but if you’re making it for younger members of the family you could divide it into 4 smaller serving dishes and we’re sure you’ll have some very happy children!

Ingredients

Mousse

Flesh of 2 ripe avocados (240g)

1/4 cup regular cocoa powder (35g)

1/4 cup dutch cocoa OR melted chocolate chips (35g)**

3-4 tbsp milk of choice (60g)

1/2 tsp pure vanilla extract (6g)

1/8 tsp salt (1g)

Sweetener of choice to taste (35g)

Denis likes to use 1/4 cup pure maple syrup but we had honey in the cupboard so we used that and it worked perfectly.

**You have two options for this recipe: The version with the chocolate chips will be richer; the version with the dutch cocoa (important to use dutch) will be lower in fat and sugar.

healthy avocado mousse ingredients

Garnish

For garnish (Optional) Vegan Meringue

Water from one can of chickpeas

125g caster sugar

vegan meringue ingredients

How to Make Your Healthy Chocolate Avocado Mousse

If you are using chocolate chips, melt them in the microwave with milk of your choice first.

Next. combine the avocado, cocoa powder, vanilla, salt and honey in a blender or food processor until completely smooth.

Gradually add the mixture of chocolate and milk into the food processor with the rest of ingredients and blend until combined.

avocado mousse ingredients in blender

Put in serving bowls and set in fridge for 2 hours.

avocado mousse, ready for the fridge

How to make Vegan Meringue

As Denis said, this is optional but if you have the ingredients why not give it a go? It’s very satisfying to see the magic of chickpea water turning into stiff peaks, or maybe we’ve just become easily entertained in lockdown?

We didn’t have any regular caster sugar left after making our Lemon Tart so we swopped in some golden caster sugar that we had instead. Like everyone, we’re trying to limit our trips to the shops so don’t worry that our meringues look more golden that you’d expect. They taste absolutely perfect.

Method

Preheat the oven to 110 degrees Celsius and line a baking tray with baking paper.

Drain the chickpea water out of the can and whisk up in a bowl for about 10mins or use any mechanical whisk. We recommend using an electric whisk or stand mixer if you have one, this takes time and a hand whisk will take a very long time.

Just like regular egg white meringues, you’re looking for stiff peaks to form, be patient and you’ll get there.

Once you’ve got your peaks you can add the caster sugar slowly while continuing to mix the chickpea froth.

Pour the mixture into your piping bag/ Ziplock bag (only fill the bag about half full). We didn’t have a piping bag to hand and the Ziplock bag worked perfectly, we’re all about adapting what we have in our home kitchens so don’t be afraid to do the same.

Pipe your meringues out onto a lined tray, we went with meringue kisses for ours but you can be as creative as you like. A handy tip to stop your baking paper from moving around is to use some meringue mixture in the four corners to stick the paper to your tray.

Pop into the preheated oven for 2-3 hours.

Allow to cool on a wire tray.

Use one or two to garnish your chilled chocolate mousse and enjoy! We added some blueberries and white chocolate to dress ours up a little but the mousse will taste perfect on its own too.

healthy avocado chocolate mousse

We hope lots of you give this recipe a go, whether you decide to make the meringues or to go without, your mousse is going to be delicious. Let us know if you make it and be sure to share your pictures with us!

AS ALWAYS, KEEP TAKING CARE OF EACH OTHER AND DON’T FORGET TO FOLLOW US ON TWITTERINSTAGRAM AND FACEBOOK FOR UPDATES. 

We're Back!

Suesey Street Reopens On July 1st

And we couldn’t be happier. First of all, thank you for your patience. It has been a challenging few months but we are delighted to say that we'll be opening our doors to guests from July 1st, and we can’t wait to see you. We do hope you got to sample our ‘Stay at Home Supper Club’ throughout the lockdown and you will still be able to order some of our house favourites direct to your door over the next couple of months but if you’re feeling like getting out of the house for a fine dining lunch or dinner then book online or give us a call.

Our GM, John Healy, Chefs, Sommelier, Wait Staff and Office Team have been working hard over the past 3 months to make sure that the Suesey Street you come back to is as good as, if not better than, the Suesey Street you know and love. We will have some amazing new dishes for you to try and some of our classics that you can’t live without.

Your safety and the safety of our staff is paramount so we will be following all HSE and recommended Health & Safety Guidelines in order to keep you all safe and comfortable. Be sure to keep an eye on any and all safety signage throughout the restaurant and have respect for all of the other diners that will be joining you as we reopen. As always, you can expect a very warm welcome from all of the Suesey Street Team.  We're looking forward to seeing lots of familiar faces and some new ones too. 

Make your first post-lockdown dining experience one to remember and BOOK NOW! 

Suesey Street Reopening, July 1st 2020

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