Salt flakes + chocolate = :¦:-•:*’””*:•.- SPECTACULAR -.•:*’””*:•.-:¦:
And that is all I have to say about that.
You don’t need a lot salt to accomplish the goal, which is to make the chocolate more chocolate-y. The rosemary is to give a deeper complexity to the flavour. I’m not going to lie, the taste of the avocado isn’t completely obliterated – you do get a very slight aftertaste, but it’s barely noticeable.
CHOCOLATE MOUSSE WITH ROSEMARY & SEA SALT
1 HASS AVOCADO, PEELED & DICED 3/4 CUP MAPLE SYRUP OR DARK AGAVE NECTAR 3/4 CUP DUTCH PROCESS COCOA OR UNSWEETENED COCOA POWDER 1 TEASPOON FRESH ROSEMARY, FINELY CHOPPED
1/2 VANILLA BEAN, SEEDS SCRAPED OUT
FOR THE TOP
1/2 TEASPOON FLAKED SEA SALT ROSEMARY SPRIGS
Put all the mousse ingredients into a food processor and blend until very smooth. Spoon into small containers (I made four) and top with a sprinkle of salt flakes, fresh rosemary sprigs and flowers.