SPICED RUM CHOCOLATE MOUSSE

Ingredients

Spiced Rum Chocolate Sauce: n 1 can coconut cream 400 ml n 220 gm high quality dark chocolate n 60 gms raw brown sugar (if using white sugar, add half the quantity, taste and add more if necessary) n 1 vanilla pod, split in half and scraped n 2 tbsp spiced rum n 2 clove pods

Mousse: n 2 x 400ml coconut cream cans chilled n 120 gms cocoa powder unsweetened

Instructions

To make the chocolate sauce: n Melt the chocolate in a microwave or using the double boiler method. n Shake the coconut cream can well and pour out the contents into a bowl. n Once the chocolate has melted, add a few spoons of the coconut cream into it and mix well to combine. (This is to create a homogenous mixture and prevent the chocolate from seizing which can occur sometimes). n Then add the entire chocolate mixture into the remaining coconut cream followed by all the other ingredients listed and mix well to combine. Make sure the sugar gets dissolved completely. n Refrigerate for about 10 minutes to thicken the chocolate sauce lightly.

To make the mousse: n In a mixer or using a large bowl, whip the coconut cream till you get soft peaks. n Remove the cloves from the chocolate sauce and add it slowly to the coconut cream along with the cocoa powder, mixing lightly to combine each time. n Whip for a few more seconds till the whole mixture becomes light and fluffy. n Spoon into glasses or ramekins; refrigerate for about 3-4 hours till set. n Top with the buttercrunch crumble and serve with a side of strawberries. before grilling. n Pre heat the oven to 200°C. Line an oven proof tray with baking paper and place the fish. Drizzle lightly with oil and grill for 25 minutes. Remove and turn the fish over; drizzle lightly with oil again and grill till done. n Garnish with coriander leaves and lemon wedges on the side. n Serve warm with fragrant rice and/or chappatis, a spicy raita and a tossed salad or curried vegetables.

Enjoy!

Notes

n Makes extra spice blend; store the remaining in an airtight container. It keeps well for at least a month in the freezer.

n A whole fish that’s approximately 700gms takes about 40-45 minutes to grill perfectly. But this depends on the type of oven and settings, so check occasionally to ensure that the fish has cooked well. Alternatively, the fish can also be shallow fried.