Rich chocolate Mousse with Passion Fruit Coulis and Almond Brittle

• Rich Vegan chocolate Mousse with Passion Fruit Coulis and Almond Brittle

Serves: 4

Ingredients

• 75g cream from the top of a chilled coconut can

• 2 tbsp cacao powder ( about 18g )

• 1 tbsp maple syrup

• 10g chocolate, melted ( I like Lindt 70% )

• 1 tsp coconut oil

For the Brittle

• 45g almonds, flaked or roughly chopped

• 1 tsp water

• 1/2 tsp cinnamon

• 1/8 tsp vanilla essence

• sprinkle salt

To Serve

• 1 passion fruit

• 1 tsp maple syrup

• 1/4 tsp vanilla

• 1 scoop soy vanilla ice cream ( I used a Swedish bran called Glace )

Method

- Whisk the coconut cream and cacao powder in a medium-sized bowl until fully combined. Keep whisking while pouring in the maple syrup, melted chocolate and coconut oil.

- Set in the fridge to chill.

- Meanwhile, scoop the insides of the passion fruit into a small saucepan. Add the maple syrup, a splash of water and the vanilla. Stir and bring to a boil then quickly reduce heat and simmer until thickened. Remove to a ramekin and set aside.

- line a tray with tin foil.

- In the same saucepan, heat the sugar and water together for the brittle over a medium-high heat.

- Once the sugar has melted, stir in the vanilla and salt before adding the nuts and stir. Cook until you can see the nuts caramelising and crystallising.

- Spread the nuts over the tin foil and allow to cool. If it doesn't harden, cook it in a preheated oven until golden then allow to cool- it should have hardened by then. Break the brittle into shards.

- Using two dessert spoons, scoop some of the chilled chocolate mousse onto a plate. Press a shard of brittle into the mousse and scoop some of the passion fruit over everything. Finish with a scoop of ice cream!