Christmas dessert recipe: chocolate orange and amaretto mousse

Very few ingredients are needed to make this incredibly light and satisfying mousse, said Bettina Campolucci Bordi. It has an added grown-up twist of amaretto, which can easily be skipped for little ones.

Ingredients: serves four

• 320ml (11 fl oz/11⁄3 cups) good-quality coconut cream or refrigerated full-fat tinned coconut milk
• 3 tablespoons runny peanut or almond butter
• 3 tablespoons cacao powder
• 2-3 tablespoons maple syrup
• 2 tablespoons Amaretto
• zest of 1 orange

For the caramelised oranges

• 1 teaspoon of coconut oil
• 3 oranges, peeled and cut into slices
• 1⁄2 vanilla pod (bean), split and the seeds scraped out, or 1⁄2 teaspoon vanilla extract or paste

To serve

• Grated dark chocolate, with at least 70% cocoa solids
• 4 slices of orange (optional)

Method

• Add the coconut cream and all the other ingredients to a bowl. Use an electric hand-held whisk to mix everything together until fluffy (be careful not to overblend).
• To make the caramelised oranges, heat the coconut oil in a small to medium saucepan and fry the orange slices before finishing off with the vanilla.
• To serve, add a couple of caramelised orange slices to the bottom of each serving glass and spoon in the mousse. Top with grated chocolate and an orange slice (if using).
• Refrigerate before serving or eat immediately.

Recipe from "Celebrate: Plant-Based Recipes for Every Occasion" by Bettina Campolucci Bordi, published by Hardie Grant (£20). To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk

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