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.

Rhubarb Marshmallow Meringue Roulade


No matter how full people become, no-one will be able to resist this indulgent dessert.

To enjoy at it’s best make the meringue ahead, then roll up with the filling at the last minute (otherwise the meringue may become a little too squishy).

Serves 6

Takes about 35 minutes to make, plus 25 minutes in the oven

For the meringue

4 large egg whites

175g caster sugar

1 tsp lemon juice

1 tsp cornflour

1 tsp vanilla extract

2 tbsp icing sugar, sifted for dusting

For the filling

400g trimmed rhubarb

50g caster sugar

200ml double cream

1/2 tsp rosewater

First of all, line an approx. 2cm x 35cm x 25cm baking tray, completely lined with non-stick baking paper and lightly oiled.

Pre-heat the oven to 160C/140C fan ovens/Gas 3

To make the meringue, whisk the egg whites until they form soft peaks. Using an electric whisk will make the job far easier. Add half of the caster sugar and continue to whisk for a couple of minutes.

Mix the cornfour into the remaining sugar, and add to the egg whites with the lemon juice and vanilla extract. Whisk until you have a firm, glossy consistency, a bit like shaving foam. This will take a good few minutes. Spoon and spread into the prepared baking tray. Place in the oven and cook for 25 minutes.

In the meantime, cut the rhubarb into 3-4cm lengths and place in a saucepan with the sugar and 1 tbsp of water. Cook for about 10 minutes, turning a couple of times with a metal spoon, trying not to let all of the pieces become too mushy.

Remove the cooked meringue from the oven and leave to cool in the tin for a few minutes, and then carefully turn out onto a piece of baking paper heavily dusted with icing sugar. Cool completely.

Whip the cream with the rose water until it forms soft peaks.  Fold in the rhubarb and then spread over the meringue, leaving a border of about 2cm. Carefully and loosely roll the meringue lengthways into a fat cylinder shape. Transfer to a serving plate and serve.


The rhubarb can be swapped for any other fruits, such as cooked bramley apple, plums or gooseberries. Strawberries, raspberries or blackberries (about 400g) are also really lovely, especially if you puree half of them before folding into the cream.

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