250 grams of dark chocolate broken into small pieces or with semi-sweet chocolate chips
1 can coconut milk, (if you do not have coconut milk, regular milk can be replaced)
Meat of 2 ripe mangoes
3 tablespoons brown sugar or white, to taste
1/8 teaspoon ground cardamom
Pinch of salt
Put chocolate pieces in a blender or food processor. Add the egg, handle, cardamom, salt and brown sugar (plus sugar can be added later if needed). Band.
Heat 1 cup of coconut milk until almost boiling, Stirling occasionally. (Reserve remaining coconut milk for later).
Pour the warm coconut milk into the blender over other ingredients and Blitz immediately at high speed for 45 seconds to 1 minute, or until well mixed, gradually add the remaining coconut milk until it’s completely mixed.
The pleasure to check sweetness is to your liking, depending on the maturity of your mangoes are and how sweet your chocolate is, you may want to add more sugar.
If more sugar has been added, Blitz for another 10 seconds. When you get sweetness, pour the mousse in glasses and put in the refrigerator until it is firm (at least 4 hours). Your mousse will be stored well in the fridge for up to 1 week.
These are lovely served with crispy banana rolls (see recipe) or with a tablespoon of whipped cream and a slice of mango to decorate.
This recipe made 8 generous portions.