Earlier in this year, Michelin Chef Thomas Rhode and Adjunct Professor of Nutrition and Functional Medicine Umahro Cadogan created a chocolate coconut bar to help feed Julie Foucher’s sweet tooth without compromising her performance.
Now, they’re at it again! They’ve developed a chocolate mousse that is sweet and rich, but also loaded with quality ingredients to help speed up recovery post-training. Try out the recipe below and let us know how you like it!
Julie Foucher Chocolate Mousse Ingredients
1 ripe avocado
1 ripe banana
5-10 dried pitted dates
Zest and juice of 1/2 lemon
1 – 2 cups quality cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla
1. Put all ingredients in a high-powered blender and blend thoroughly for several minutes until light and creamy. It should be fine, smooth and velvety.
2. Divide the mousse into bowls and chill it for 2-3 hours, or until the mousse sets and becomes firm.
3. Serve topped with coconut cream, fresh berries or cocoa nibs.