Christmas 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 4 
  • 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) 
  • 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. 

Celebrate: Plant-Based Recipes for Every Occasion by Bettina Campolucci Bordi

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


Leave a Reply

This website uses cookies. By continuing to use this site, you accept our use of cookies.  Learn more