In a small saucepan over medium heat, combine cocoa and fruit jam and simmer for 1-2 minutes to cook the cocoa. Watch carefully, and reduce heat if necessary as mixture will burn quickly.

Place beans and cocoa mixture in a food processor or use an immersion hand blender and purée until very smooth.

In a medium bowl, whip cream with sugar until stiff peaks form. Reserve about 1/2 cup (125 mL) for topping dessert if desired.

Fold bean mixture into remaining whipped cream just until blended.

Fill individual serving dishes or layer with fresh fruit in a larger bowl. Chill before serving. Serve with additional whipped cream and fruit, if desired.

tips

• If you are cooking black beans from dry, cook them until they are very soft so the skins will break up and blend in smoothly for the pudding.