The sweet note rose and persimmon chocolate mousse

imageScrol naar beneden voor Nederlands recept.

I blinked once, I blinked twice. And than, all of the sudden, it was December 2015! What an interesting year it has been. That’s just a positive way of saying, the first half wasn’t all chocolate and roses…. And that, my friends, truly is the understatement of the year!  On more days than I could count I just wanted to go curl up and hide under a rock. But I couldn’t, so I didn’t. Instead I put on my brave face and just marched on. And I’m glad I did. Because today I can look back on a year in which I truly laid the foundation for big and brilliant things to come.

At the end of each year I always like to look back and think about the highs and lows of the past year. This year my lowest moment turned out to be the catalyst for my highest one. As I found myself crying on a bathroom floor somewhere in August, from being overworked and exhausted, I finally listened to that wise inner voice that told me it was time to do things differently. It was time to transform myself and come out on the other end as a Happy New Me! Just as I was teaching my clients.

imageThus transform I did! And so 2015 to me will forever more be known as the year I found love. Or more accurately, the year that love found me. Yes people. It’s official. After more years than I care to mention, I am finally in a relationship again. I am grateful and cherish the precious time I have with the new man in my life. It’s wonderful and great and lovely. But I must say, however grand and fantastic finding new love has been, the biggest love affair I have had this year has been with myself.

I know it sounds super new agey and stuff. But I can testify. There really is no man on earth who can love you enough for you to feel it, if you don’t know how to love yourself. In the past all I knew how to do was to go out of my way to please others and their approval of me was what I confused with loving myself. Thank God I now, at 42 years old, know better. And do better.

imageLoving myself above anything else means listening to myself, honouring my own needs and being grateful to myself. In a practical sense it means resting when I am tired, speaking gently and kind to myself and praising the hell out of every tiny (and huge) thing I do. These three super simple and mega do-able actions have had a huge positive impact on my life this past year.

To you who have followed my journey on this blog, both food wise and personal, I say thank you. It was great being able to share and I end this wonderful blog year with the hope that you too are deeply in love with the beautiful and unique person you are. And if you are not (yet), it is my sincere wish that you find your own way back to love in the year ahead. But for now let’s end this year together on a sweet note. With love in our hearts, hope in our souls and chocolate and roses on our plates. May 2016 be a velvety smooth, decadent, comforting and beautiful year for you. Just like this chocolate mousse. I wish you a Happy New You! And will see you, all shiny and sparkling, next year.

Much love,

Danielle

imageRose and persimmon chocolate mousse

For 4 glasses

  • 400 grams silken tofu
  • 225 grams dark chocolate (70 to 80% cacao, sweetened with agave syrup)
  • 100 ml thick coconut milk
  • 1/2 teaspoon cinnamon powder
  • pinch chili flakes
  • pinch himalaya salt
  • 1/4 teaspoon nutmeg powder
  • 1 to 2 tablespoons maple syrup (optional)
  • 4 tablespoons thick coconut cream
  • 1 big ripe persimmon
  • seeds from 1 vanilla pod
  • juice of 1/2 a lime
  • 1 tablespoon rosewater
  • 4 raspberries

Melt the chocolate in a small bowl au bain marie. Let cool slightly before mixing in a small kitchen aid with the silken tofu, coconut milk, spices and salt. Mix until you have a smooth mousse. Taste for sweetness and add some maple syrup if you so desire.  Mix again. Scoop the mousse in glasses and put in the fridge while you make the persimmon sauce.

Scoop the flesh out of the persimmon into a kitchen aid. Add the vanilla seeds, lime juice and rosewater. Puree to a smooth sauce. It will thicken once set.

Take the mousse out of the fridge and top with the coconut cream and persimmon sauce. Return to the fridge to set for 4 hours. Garnish with a raspberry before serving. And grate some extra nutmeg on top if you wish.

Nederlands recept

Roos en kaki chocolade mousse

Voor 4 glazen

  • 400 gram zijden tofu
  • 225 gram pure chocolade (70 tot 80% cacao gezoet met agavesiroop)
  • 100 ml dikke kokosmelk
  • 1/2  theelepel kaneel
  • snufje chilivlokken
  • snufje himalayazout
  • 1/4 theelepel nootmuskaatpoeder
  • 1 tot 2 eetlepels ahornsiroop (optioneel)
  • 4 eetlepels dikke kokosroom
  • 1 grote rijpe kaki
  • zaadjes van 1 vanillestokje
  • sap van 1/2 limoen
  • 1 eetlepel rozenwater
  • 4 frambozen

Hak de chocolade fijn en smelt in een klein kommetje au bain marie. Haal van het vuur en laat iets afkoelen. Doe dan de zijden tofu, gesmolten chocolade, kokosmelk, specerijen en het zout in een blender of keukenmachine. Pureer tot een romig geheel. Proef of je jouw mousse iets zoeter wilt en voeg zo nodig dan de ahornsiroop toe. Schenk in glaasjes en zet in de koelkast terwijl je de kakipuree maak.

Schep de pulp uit de kaki in een kleine keukenmachine. Doe daar de zaadjes van het vanillestokje, het limoensap en het rozenwater bij. Blender tot een puree.

Haal de glaasjes uit de koelkast en schep op ieder glaasje een eetlepel dikke kokosroom en een beetje kakipuree. Laat 4 uur opstijven in de koelkast. Garneer voor het serveren met een framboos en wat extra versgeraspte nootmuskaat als je dat wilt.

 

 

 

 

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