Swirled Mousse Jars + US book events


So, David and I had a full evening without the kids last weekend (we still had the baby to look after but that is basically like holiday for us). Our grand plan was to go out for dinner at a busy Swedish/Japanese restaurant which we haven’t been to for years. Then rent a proper Hollywood movie and watch it in the couch (instead of the usual watching-half-a-tv-series-on-the-phone-while-the-kids-are-sleeping-on-top-of-us-mode) while eating a yummy dessert. It turns out that the food at that restaurant wasn’t as good as we remembered it and the movie was the worst catastrophe movie we have ever seen. Dessert was however right on point. Our first intention was to buy ice cream but we both felt slightly nauseous after dinner so David said he would improvise and make something fresh instead. These jars took 10 minutes to prepare (which he since then has speeded up to 7), looked pretty, had very few ingredients and tasted super good – creamy and limey with dark chocolate, crunchy nuts and nut butter on top. It’s a dessert that is very nice to keep up your sleeve, so we thought we’d share it with you.

Encouraged by last weeks video, we did a short one of this recipe as well. Press play!

US book events!
And on the subject of being kid-free. David and I (+baby) are coming to the US for the release of our new book there. Yippie! We will be in New York for a couple of days to do some PR and press stuff. We have teamed up with Sur La Table and we’ll be doing a hands-on cooking class there on Sunday 30 April. Get your tickets for the class here! Be aware that there are only a limited amount of seats. We will also have a little mingle, book signing and Q&A at CAP Beauty on Monday May 1st. We would LOVE to meet and chat with as many of you as possible there. We don’t have an RSVP-link for that yet but will let you know as soon as we do.

David will then continue on to the West coast for some more events there. I would have loved to join him but I simply couldn’t handle too many days of work while also looking after the little one + jetlag. And I don’t want to be away from the other kids too long either. Sorry! David is the funny and talented one of us anyway so you should definitely go see him. Although he will probably tell a lot of lies about me – don’t believe him ;) The schedule isn’t entirely ready yet. He will host another Sur La Table cooking class in Los Angeles May 5th. Get your tickets here! There will also be a mingle, book signing an Q&A at Credo Beauty in LA and we will post the link for that asap. We will update soon with more information about a possible event in San Francisco too.

Lots of love!

PS. Notice that the baby currently is back on a no-name status – aaargh!


Okay, back to these jars. You might recognize that the base is similar to the Key Lime Mousse in Green Kitchen Travels. The smart thing here is that we use the same base for the top layer as well but with an additional flavor, which makes it really simple and quick. Enjoy!

Super-Quick Swirled Mousse Jars
Serves 2

Note: It’s optimal to use chilled avocados or chilled glasses as you don’t want the bottom layer to be lukewarm. Best advice is to keep ripe avocados in the fridge. Or look for frozen precut avocado, which is becoming increasingly popular in the supermarkets (and often cheaper than buying fresh).

2 avocados
3 lime
6 soft dates, stoned
1 cup / 150 g frozen blackcurrants (or frozen blueberries, raspberries or blackberries) 
1/2 tsp cardamom
1/2 cup / 125 ml yogurt

1 oz / 20 g dark chocolate

10 almonds
2 dollops nut butter of choice

Cut the avocados in halves, remove the stone, scoop out the flesh and add it to a food processor or blender (a food processor is a little easier as it has a wider base and this is thicker than a smoothie but a blender works if you add a splash of water) along with the juice of 3 lime and 6 soft dates. Mix until creamy, adding a splash of water if needed. Taste and add more lime or dates if needed. Scoop out half of the mousse into 2 jars. Add berries and cardamom to the remaining avocado mousse in the blender and mix again until smooth. Add a few spoons of yogurt to the jars and then add the berry mousse. Use the backside of a spoon to swirl the layers a bit and then top with dark chocolate, almonds and a large dollop of nut butter. Enjoy!


  • Sylvaine
    I made those pots several times now. So easy and quick. And there are absolute yummies! Thank you for the recipe.
  • Has anyone tried it? Which mousse flavour did you like best? We can't wait to try the currant flavour!
  • Mmmhhh! I have no words for this taste explosion! Thank you for this creation! Best regards! Jenny
  • It's delicious, thank you for sharing =)
  • Have made these twice in the last 2 weeks - just sublime! My latest version used mango and blueberries for the berry mousse layer. Lovely combination! These keep really well in the fridge overnight so I make smaller portions - one for today, another for tomorrow!
  • It such a great combination using avocadoes in it. I'll definitely give a try. Thanks for sharing.
  • This is great. Had it yesterday before working on the vegetable garden and it made me stay 'hungerless' for a few hours :) Thanks for the wonderful recipes!
  • Looks amazing. Love the marbling of the colors.
  • Corinne
    Remember the total calories need to be divided by the number of serving so per serving is appox 765.
  • Bri
    Treat food indeed! Edamam.com nutritional analysis: 1,529 Calories / Serving Fat 1,111 cal Carbs 376 cal Protein 42 cal
  • Bri
    In an earlier post, someone asked for nutritional analysis of your recipes. I am adding my voice to that... A claim of "healthy vegetarian" benefits from having the numbers to prove it! Please, and thanks. Maybe try Edamam.com (pit is what the New York Times Cooking app uses)?

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