Chloe Morgan is our in-house Food Producer (aka The Chef!). She is behind a bunch of our tasty recipe content, that can be found on Red Magazine, Women's Health, Men's Health and Country Living you've probably seen her over on our social channels.
Chloe has years of experience in professional kitchens and is completely obsessed with food and wine. In her own words, she "never stops thinking about her next meal."
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Butternut squash is a seasonal favourite, you can blitz it into soups, toss it through a salad or stir through a curry. But have you ever considered using it in a chocolate mousse? Strange as it might sound, this recipe uses this chunky vegetable to create a dense, rich chocolate mouse that’s super delicious and easy. A genius swap? We think so.
Using butternut squash instead of high-fat butter and cream gives you a dessert that’s actually good for you (in place of bad-for-you oils or tons of sugar). High in vitamins A and C, butternut squash promotes good eye health and helps to give you that glowing skin we all crave. It’s also packed with fibre to help with your digestion, which is linked to having a better immune system and even mental health. You could say we all need one of these yummy chocolate pots.
- Yields:
- 3
- Prep Time:
- 10 mins
- Cook Time:
- 15 mins
- Total Time:
- 25 mins
Ingredients
- 300 g
butternut squash, roughly chopped
- 150 g
dark chocolate, melted
Directions
- Step 1In a medium saucepan, add the butternut squash and cover with water. Place over a medium heat and simmer for 10 minutes or until tender and cooked through. Drain and leave the excess water to evaporate off for 5 minutes.
- Step 2Add the butternut squash to a blender along with the melted chocolate, blitz until smooth.
- Step 3Spoon into glasses and refrigerate for 1-2 hours or until set. To serve, sprinkle with cocoa.
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