Chocolucuma

A Peruvian Treasure in Every Spoonful

Lucuma has been cherished in Peru for over 2,000 years. Known as the 'Gold of the Incas,' this subtropical fruit was depicted in ancient ceramics and offered in sacred rituals. Its naturally sweet, caramel-like flavor made it a prized ingredient long before modern desserts existed. Today, chocolucuma brings that ancestral magic into a simple, elegant mousse layered over rich brownies.

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Easy Chocolucuma Mousse

Ingredients

• 1 can (14 oz) sweetened condensed milk

• 1 cup lucuma pulp (thawed) or 1/2 cup lucuma powder*

• 1 cup heavy whipping cream (very cold)

• 1 tsp unflavored gelatin (dissolved in 2 tbsp warm water)

• Chocolate brownies, crumbled (for serving) or chocolate cake

*You can substitute lucuma with mango

Instructions

1. Whisk cold heavy cream until stiff peaks form.

2. Blend lucuma pulp and condensed milk until smooth.

3. Stir dissolved gelatin into the lucuma mixture.

4. Gently fold whipped cream in three additions.

5. Layer crumbled brownies or chocolate cake in serving glasses.

6. Pipe or spoon mousse over brownies.

7. Refrigerate 3-4 hours; drizzle with melted dark chocolate.

Misti Roots | From my Peruvian roots to your table