Chocolate Sapota Mousse
1/2 tbsp Elements Truffles Ashwagandha Hot Chocolate mix
1 fresh fruit Sapota (if using dried or frozen use ¾ cup)
1/4 cup oat milk
1 tbsp coconut palm sugar (do not substitute with liquid sweetener, mousse will be runny)
1 cup coconut cream
1 tbsp shredded coconut or almond
1. Soak up the Sapota in oat milk for 20 minutes.
2. After soaking, transfer soaked Sapota to a blender.
3. Mix in the palm sugar and Elements Truffles Ashwagandha Hot Chocolate mix.
4. Blend it until it turns into a smooth mixture.
5. Then add cream and blend again till it turns into a smooth mousse. The best way to check if the mousse is whipped enough is to take a small portion on top of a fork. The peak should stand.
6. Prepare serving portions and place them in the freezer for 10 minutes.
7. Drizzle with either shredded coconut or almond and serve cold.
Sapota is an exotic sweet fruit. It also goes by Sapodilla or Mud-apple.
· If using fresh Sapota soak up time will be 5 minutes
· If using dried Sapota soak up time will be 20 minutes
· If using frozen Sapota soak up in warm milk and wait till it cools down completely before making the mousse