The Vegan Chocolate Mousse Fruit

Sapote ripening

Sapote eaten after ripening

Black Sapote is known as the Chocolate Pudding Fruit. Diospyros nigra is a species of persimmon (Sapotaceae). Like so many fruit, it has been cultured by the peoples of the Mexico, Central America and Colombia. The tropical fruit “has more than three times the amount of Vitamin C than an orange does."

Black and White Sapote

Black Sapote

Black sapote, (Diospyros nigra) is like the best chocolate mousse without all the animal matter and sugar. When ripe it is one of the most delicious desserts. The tropical Chocolate Pudding Fruit or Chocolate Persimmon has been cultured in Mexico and Central America, but is now widely grown. A light cooling in the fridge, cut in halves and served with a spoon.

Black Sapote

The white sapote, (Casimiroa edulis) was also cultivated in the same region. When ripe the flesh tastes like vanilla custard. The seeds are larger than in the black sapote. One could use the pulp in a smoothie or desserts. With both fruit over ripeness is to be avoided.
 

White Sapote

Hot chocolate

Get
1½ heaped tbsp organic pure (100%) cocoa powder from fair trade
⅓ l organic milk (or unsweetened soya milk)
½ l water

Do
Boil water.
Mix dry cocoa powder in a jug to reduce lumps.
Mix boiling water into the powder.
Heat milk in a small saucepan until it rises.
Add to the liquid and mix well.
Serve hot.

Sweetness
Hot chocolate tastes best unsweetened. It is important not to use too much cocoa powder or it becomes bitter (rather than stronger). Soya milk is naturally a little sweeter than cow milk. If anyone requests it sweeter they may add a sweetening agent to their cup.

Sweet Cacao & Vanilla