This year’s Valentine’s Day may look a little bit different for most of us. Options for going out may be limited and staying in can also be a safer alternative. But this doesn’t mean Valentine’s Day needs to be less special this year. All we need is a bit of creativity and inspiration. In fact, steering away from the usual commercial hype, expensive restaurants or elaborate gifts, might just be what we need to encourage us to be a little more thoughtful and innovative.

Perhaps you have thought of ordering a meal from your spouse or loved one’s favourite restaurant this year? This is a lovely way to give your other half the night off and it means you get to spend more time together. It is also a great way to support a local business.

But to show you really do care, you can take this one step further and opt to make your own dessert. This will add a personal touch to your meal and the extra effort will certainly not go unnoticed. We asked Chef David Lukoka at Jongomero to share with us his favourite Valentine’s Day dessert recipe. Something delicious and decadent to be the perfect addition to any Valentine’s meal, but simple enough you don’t end up spending unnecessary time in the kitchen.

He immediately suggested his delectable Afrikoko Chocolate Mousse recipe. Having served this to many of our guests in camp over the years he knows this tried and tested recipe will put a smile on anyone’s face. It is delicious and decadent but simple to make.

Afrikoko Chocolate Mousse‍

Ingredients

250 g Dark Chocolate, chopped finely
2 Tablespoons Cocoa Powder, sifted
1 Shot Afrikoko Liqueur*
1 Teaspoon Coffee Powder
2 Eggs
¼ Cup Caster Sugar
200 ml Cream

Method

Place the chocolate in a bain marie (over water) and stir until melted.
Remove from heat and add cocoa powder, Afrikoko liqueur and coffee powder to warm chocolate and set aside to cool.
Place eggs and caster sugar in a bowl.
Beat with an electric whisk for 5 minutes or until mixture is pale, thick and doubled in volume.
Whip cream in a separate bowl until thickened.
Mix the above three mixes together carefully until dark and smooth.

When serving this dessert you can add some biscuit crumbs and mango puree on the side to add a bit of extra flair to your mousse.

Notes:

*Afrikoko liqueur is a chocolate and coconut liqueur made in Tanzania. You can use any chocolate liqueur if you don’t have Afrikoko at home. Amarula (as an alternative to Afrikoko) also tastes great in this recipe.

May your Valentine’s weekend be filled with happiness and love this year!