Aaaaaaaand she’s back…
My sincerest apologies for the lack of recipe love over the last few months but I went and fell off the food wagon… again!
Normally when I neglect the updates, it’s generally down to one of two things.
A) I’m working to hard… or
B) Im having too much fun!
I’m happy to report, It’s the latter!
I’m in Croatia, pretending to play Chef on a boat that really doesn’t do much at all, so I’ve been making up for that dark and dreary winter I just battled through, by having myself an absolute Croatian ball!
Its been the perfect few weeks of lazy sunshine days, cabana naps, turquoise sea swims, backflips, new friends, old friends, mystery Islands, motorbikes and mojitos!
I can honestly say the smile on my face shines right through from my cheeks to the depths of my core!
Anyway… I think I may have made up for all those missed recipes over the last few months, with this little oozy berry chocolate number!
I finished these off about half an hour ago, and they’re strangely nowhere to be found….. !?
Cacao, Raspberry and Pistachio Mousse Cakes
6 dates (soaked over night)
pinch of himalayan salt
Frozen raspberriesGrease a ring mould and secure the base with cling film.In a food processor, blitz all the crust ingredients until sticky but still a little chunky.
Press into the bottom of the ring mould and refrigerate.
For the filling, blitz all ingredients in a food processor until very smooth and creamy and place mixture in a piping bag.
Place a few frozen raspberries around the outside of the ring, then pipe in the chocolate mixture. Tap the cake on a wooden surface a few times to release any air bubbles then smooth the top over with a small pastry knife.
Freeze for 1-2 hours.
When ready to assemble, unwrap the cling film. Quickly give the outside of the mould a little jazz with a blowtorch to release the cake, then push from the bottom up.
Leave to soften at room temperature for about 5-10 minutes then top with raspberries, crushed pistachios and freeze dried raspberries.