Method

Peel, core and chop the apples into bitesize pieces. Put into a pan with 1tsp of vanilla extract and 250ml of water. Bring to the boil, turn down the heat and simmer for approx. 15 mins, stirring occasionally until the water has evaporated and the apples are tender.

Peel, stone and chop the mango into bitesize pieces. Add a further 100ml of water to the pan add the mango and with the apples simmer for a further 5 minutes until all the water has evaporated, stir frequently and take care not to catch/burn the fruit.

Put the cooked fruit immediately into a blender and whizz for a few minutes until smooth. Next add the chocolate. Put the lid on the blender and leave the hot fruit puree to melt the chocolate for approx 3-5 mins.

If using coconut milk powder, add now and blend with the chocolate and fruit for a few minutes until you have a smooth chocolate mousse. Whilst still hot pour the mousse into serving dishes. Allow to cool down, then put into the fridge and leave to chill overnight/or for a minimum of 8 hours.

Before serving, remove from the fridge for 30 minutes. Serves as is, or with coconut cream, shavings of dark chocolate, a dusting of cocoa powder and or berries. We decorated with marzipan eggs coated in edible gold lustre dust. For the sugar free marzipan recipe, visit our Marzipan fruit cake recipe page and half the recipe.

Craving something rich and chocolatey—but not overly sweet? We’ve got just the recipe for you!

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different. Prep time may take longer or shorter than listed due to the type of equipment used*