Did someone say chocolate pudding?

Ok, with the recent announcement of world chocolate supplies being in jeopardy and possibly running out by the year 2020, we need to be worried people. According to stats, in 2013, the world consumed about 70,000 metric tons more cocoa than it produced. Startling information to take in, but I’m sure world leaders and horticulturists everywhere are tackling this problem as I type.

In the meantime, let me introduce you to the Black Sapote or as I prefer to call it, the chocolate pudding fruit. It will never fully replace chocolate but it will fool you into believing you’re enjoying the smoothest, most comforting chocolate pudding dessert you’ve ever had.

DSC03821The Sapote is a species of persimmon that is native to eastern Mexico and Central America south to Colombia. Crops are also now becoming more common in North Queensland.

It’ll be a bright green colour and very firm to touch when you purchase it. At this point, it’s nowhere near ready to eat. You need to be very patient with this little baby. Sit it on the kitchen bench and wait… wait… pick it up and wait some more. Wait until the colour is a brownish green and the flesh is soft and spongy. The image above and below shows the fruit ripe and ready to go.

DSC03822High in vitamin C (apparently four times the amount found in an orange), it’s a fruit that’s worth waiting for and the best bit, it has a mouth-feel just like a velvety chocolate pudding. I was expecting sweet but it’s not a sweet fruit or a bitter fruit, it’s just… ummmm… delicious.

DSC03825DSC03826Scoop out, eat and enjoy it ‘a la natural’ or mix it with vanilla ice cream if you’re looking for something a little sweeter. From memory, I think I paid about $4 for one fruit and it took approximately three weeks to ripen. (Pretty sure I picked it up everyday, so my anticipation of loving this fruit was very high). Thankfully, it lived up to all of my expectations 🙂

DSC03830DSC03829Purchased from James Street Markets.

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Chocolate tofu mousse

A few months back I posted a super healthy strawberry dessert made with tofu. It was certainly healthy but no where near as satisfying as this version made with dark chocolate, vanilla and a hit of espresso coffee.

I originally learned the recipe for this no-guilt dessert at a Mondo Organics cooking class but I have since tweaked by adding vanilla and espresso.

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Melt half a block of dark chocolate (approx 125-150grams) and let it cool slightly before adding it into a food processor with 300 grams of silken tofu. Whiz this up until smooth. Add 1 teaspoon of vanilla bean paste and a small shot of espresso and whiz again remembering to scrap down the sides of the mixer so that all of the tofu is incorporated. (You don’t want any little white flecks of tofu showing). If you like your mousse extra sweet, add a tablespoon of honey or golden syrup.

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Spoon into dessert glasses and chill for a few hours. The consistency is exactly as you would expect a well-made mousse to be. It’s a cracker of a dessert and while you eat it, you’ll have no feelings of guilt about all the usual calories that go with mousse.

DSC00105It’s a great dessert if you are having a busy workday but have friends coming for dinner. Seriously takes no more than 15 minutes to make. Top with strawberries or raspberries and enjoy!

DSC00110I’m a bit of a fan of silken tofu. Do you have a recipe using silken tofu you can share?