This rose scented chocolate mousse is rich and creamy, and actually good for you! Instead of cream the mousse is made with avocados, which give a thick creamy texture and also make this dessert dairy-free, much lower in saturated fat and loaded with antioxidants and omegas. As for the chocolate – well. providing you use a high cocoa solid chocolate (such as 70%) you will be obtaining less sugar and even more antioxidants, iron and magnesium than other types of chocolate. In my book that makes this delicious dessert completely guilt-free!

The recipe is taken from my latest cookbook IN THE MOOD FOR HEALTHY FOOD.

Check out the video below to see just how easy these little beauties are to make…

Preparation time: 15 minutes plus 2 hours chilling

Serves 4-8


75g/2 ½ oz dark chocolate (70% cocoa solids), roughly chopped

3 egg whites

3 tbsp agave syrup

1 ripe small-medium avocado, peeled and stone removed

¼ tsp rosewater, plus extra to taste

1 tbsp pistachio nuts, roughly chopped

pinch of dried rose petals (optional)


Gently melt the chocolate either in a bowl set over a pan of simmering water, or on a low heat in the microwave. Once melted, leave to cool to room temperature.

In a separate bowl, whisk the egg whites until they form soft peaks. Add the agave and whisk until they form firm peaks.

Blend the avocado and rosewater with a hand blender until completely smooth then mix into the chocolate. If you the avocado isn’t smooth enough, you can press it through a sieve using a spatula to remove any lumps. Mix in one spoon of the egg whites to loosen then gently fold in the rest.

Spoon into glasses/dishes, such as espresso cups for mini puds or ramekins for larger ones. Chill in the fridge for about 2 hours, then scatter with chopped pistachios and rose petals to serve.

Recipe taken from In the Mood for Healthy Food

With thanks to Etan Ilfeld for producing the video.



Stuck for a gift idea for your loved one this Valentine’s? These chocolate truffles are a perfect treat. Once made, package in a gift box and store in a cool place.

Makes about 16Chocolate truffle

150ml double cream

15g butter

150g good quality dark chocolate (about 70 per cent cocoa solids)

A small pinch of salt

1tbsp of your favourite liqueur – eg rum, brandy whisky, Malibu, Cointreau/Grand Marnier, Tia Maria, Amaretto, Frangelico

50g grated dark chocolate, or sieved cocoa powder, to coat


Place the double cream in a saucepan and place over a medium heat. Once the cream is hot, but not quite boiling (small bubbles will appear on the surface) add the butter.

While the cream is heating, break the chocolate into small pieces and place in a medium sized mixing bowl. Pour over the hot cream and butter and stir well until the chocolate melts into the cream. Add the salt and your chosen liqueur, mixing in well until smooth, and then place the bowl in the fridge for at least 2 hours to completely set.

Once the truffle mixture has set, scoop teaspoons at a time and roll into balls. Make sure your hands are nice and cool. If they get too hot and the chocolate starts to melt, run them under the cold water tap for a short time.

The truffles can now be either rolled in the grated chocolate or sieved cocoa. The easiest way to do this is to put the grated chocolate or cocoa in a sandwich bag, add a couple of truffles at a time and shake gently.

Store in the fridge or somewhere very cool before serving, or place in a gift box.

Photography: www.garethmorgans.com

Chocolate Pumpkin Brownies


Delicious chocolate brownies with a twist. The creamy pumpkin mixture works a treat when stirred through brownie batter before being baked. To make pumpkin puree, simply boil or steam peeled cubes of pumpkin and blitz with a blender until smooth. This is a perfect recipe to make the most of the pieces of pumpkin you have leftover from carving out pumpkins.

makes about 20 squares

For the pumpkin mix:

25g butter

75g cream cheese

100g caster sugar

1 egg

100ml pumpkin puree

1 tsp vanilla extract

½ tsp ground ginger

75g plain flour

For the chocolate mix:

200g unsalted butter

200g dark chocolate (70% cocoa solids), chopped

3 large eggs

300g granulated sugar

2 teaspoons vanilla extract

125g plain flour

a pinch of salt

100g pecans, roughly chopped

Preheat the oven to 180ºC/fan 160ºC/gas 4.

Grease and line an approximately 20 by 30cm rectangular baking tin, 3 to

4cm deep, with greaseproof or parchment paper.

To make the pumpkin mixture, beat everything together until smooth. Keep to one side.

For the chocolate mixture, melt the butter and chocolate either in a bowl over a pan of simmering water or gently in the microwave.

With an electric hand whisk, beat together the eggs, sugar and vanilla extract until they are lovely and thick and creamy. Mix in the melted chocolate and butter. Finally stir in the flour, salt and pecans.

Pour into the baking tin and level the surface. Using a tablespoon, drop dollops of the pumpkin mixture all over the top. Using the back of a table knife, loosely swirl into the chocolate mixture. Place in the oven and cook for about 25 minutes until the top is cracking and the centre is just set. Leave to cool in the tin for about 40-45 minutes before cutting into squares.

Photography Gareth Morgans



This is my chocolatey alternative to a Simnel cake – I’ve substituted the traditional fruit cake for a moist chocolate cake and the balls of marzipan traditionally used to decorate a Simnel cake have been replaced by homemade chocolate truffles. This is super rich – so it’s a treat and a half for the chocoholics out there.

For the cake:

175g self-raising flour

4 tbsp cocoa powder

1 tsp baking powder

1 tsp bicarbonate of soda

150g caster sugar

2 tbsp golden syrup

2 eggs, lightly beaten

150ml milk

150ml corn or vegetable oil

For decorating the cake:

300ml double cream

300g good quality dark chocolate (about 70% cocoa solids)

30g butter

small pinch of salt

4 tbsp Raspberry or apricot jam

White chocolate to grate/peel over the top

Pre-heat the oven to 160C/140C Fan/Gas mark 3.

For the cake you will need to grease two 20cm sandwich cake tins, and dust them with flour.

Sift together the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the remaining cake ingredients and beat well, either with an electric hand whisk or with a wooden spoon, to give a smooth thick batter consistency.

Divide the mixture between the cake tins and bake in the oven for 30-35 minutes, until just firm to touch. Leave to cool in the tins for about 10 minutes before turning out onto a wire rack.

To make the truffle mixture, pour the cream in a saucepan and place over a medium heat. Once the cream is hot, but not quite boiling (small bubbles will appear on the surface) stir in the butter until melted.

While the cream is heating, break the chocolate into small pieces and place in a medium mixing bowl with the pinch of salt. Pour over the hot cream and butter, and stir well until the chocolate melts into the cream. Keep to one side.

Once the cake is cool, sandwich the two sponges together with the jam in the middle. Spread with the chocolate truffle mixture, leaving plenty in the bowl to make the 11 truffles. Place the remaining truffle mixture in the fridge for about 30 minutes until it is firm enough to shape into balls.

Roll into 11 truffles and place around the outside of the cake. Finish by grating or peeling (using a vegetable peeler) white chocolate over the top.



Be creative with your Easter gifts this year by making your own chocolate eggs. The kids will love getting involved in making them – it’s messy and fun, but the end result is well worth it.

Makes 10-12

150g good quality dark chocolate (about 70% cocoa solids), broken into pieces

2 tbsp golden syrup

2 tbsp cocoa powder

100g butter

1/2 teaspoon finely grated orange zest

225g digestive biscuits, finely crushed

To decorate:

Smarties or alternative sweets

Melted chocolate

Tissue paper

coloured ribbon

1 empty egg box

Place the chocolate, golden syrup, cocoa powder and butter in saucepan and gently heat until melted.

Stir in the orange zest and crushed digestives then mix well. Leave the mixture to cool for about 20-30 minutes, or until it is cool enough to shape and then firmly mould into neat eggs using your hands. Sit in an egg box or egg cups, loosely lined with cling film and put in the fridge to set for about 30 minutes.

The eggs can now be individually wrapped in tissue paper, tied with coloured ribbon, or you can decorate them with smarties or alternative sweets stuck on with some melted chocolate.


Additional flavours can also be added to the eggs; 50g sultanas, raisins or chopped dried apricots or 50g finely chopped nuts, such as walnuts, pecans, hazelnuts or brazil nuts. Also, a splash of brandy or orange liqueur is rather tasty for the grown ups.

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