Chocolate Sapota Mousse

Ingredients

1/2 tbsp Elements Truffles Ashwagandha Hot Chocolate mix
1 fresh fruit Sapota (if using dried or frozen use ¾ cup)
1/4 cup oat milk
1 tbsp coconut palm sugar  (do not substitute with liquid sweetener, mousse will be runny)
1 cup coconut cream
1 tbsp shredded coconut or almond

Method

1. Soak up the Sapota in oat milk for 20 minutes.
2. After soaking, transfer soaked Sapota to a blender.
3. Mix in the palm sugar and Elements Truffles Ashwagandha Hot Chocolate mix.
4. Blend it until it turns into a smooth mixture.
5. Then add cream and blend again till it turns into a smooth mousse. The best way to check if the mousse is whipped enough is to take a small portion on top of a fork. The peak should stand.
6. Prepare serving portions and place them in the freezer for 10 minutes.
7. Drizzle with either shredded coconut or almond and serve cold.  
 
Notes:

Sapota is an exotic sweet fruit. It also goes by Sapodilla or Mud-apple.

·         If using fresh Sapota soak up time will be 5 minutes
·         If using dried Sapota soak up time will be 20 minutes
·         If using frozen Sapota soak up in warm milk and wait till it cools down completely before making the mousse