Slurrp Exclusive: Executive Chef Ravi Kant Shares Chocolate Banana Mousse Recipe For Chocolate Day
- Jasmine Kaur
Updated : February 09, 2022 09:02 IST
Since today is Chocolate Day, we’ve got a special dessert recipe for you.
The Valentine’s week has already begun and we’re into the third day now. Beginning with rose day and propose day, we hope you got your Valentine to say yes to you. Celebrating with your partner over food and a romantic ambience is what usually looks like everyone’s ideal date night setup. The city is full of such special events being organized by various hotel and restaurants. You have brunches, breakfast dates, somber evening vibes and much more to enjoy during the week. How about you plan a different date everyday of the week? This would really make your partner feel special. For instance, The Lalit is offering is a beautiful cabana setup for a romantic evening with your special someone along with candle light dinner and buffet all through the week.
You know what else would make them feel special? A chocolate dessert. A bite of chocolate produces happy hormones in your body and gets you all giddy. What would be a better time to dive into a pool of chocolate than Chocolate day itself. Don’t fret at what sweetmeat you are going to prepare because we have fetched a special chef recipe for you! Executive Chef Ravi Kant of The Lalit Hotel, New Delhi, is sharing his dairy-free chocolate banana mousse for Chocolate Day Specials!
Without further ado, here you go.
- 2 tsp coconut oil, to grease
- 1 egg, lightly beaten
- 2 ¼ cups hazelnut meal
- ¼ cup dutch-processed cocoa powder
- 1 tbsp dark agave syrup
- ¼ cup coconut oil, melted
- 125g strawberries
- 40g blueberries
- 125g fresh raspberries
- For Banana mousse
- 1 large over-ripe banana, chopped
- 1/2 cup dutch-processed cocoa powder
- 1 tsp vanilla bean paste
- 1/2 cup dark agave syrup
- 2 egg whites
- 1/2 cup melted dark chocolate
- Preheat oven to 180C. Place a baking tray in the oven. Grease a 2cm-deep, 22cm round (base) loose-based, fluted tart pan with coconut oil.
- Combine egg, hazelnut meal, cocoa, agave syrup and extra coconut oil in a bowl. Press firmly over base and side of prepared pan. Place pan on hot tray. Bake for 20 minutes or until golden. Set aside to cool completely.
- For banana mousse, process banana, cocoa, vanilla and agave syrup in a food processor until smooth and combined. Transfer to a large bowl.
- Using an electric mixer, beat egg whites until soft peaks form. Fold egg whites, in two batches, into the banana mixture and then add melted chocolate.
- Spoon into the pan, spread it to level. Refrigerate for 2 hours or until set.
- Take it out from the fridge and garnish with strawberries, raspberries & blueberries.