Egg free Chocolate Mousse. Light, fluffy and chocolatey...best served immediately, without refrigeration...what a shame. Gotta' eat it all!! The oil will create quite a stodgy texture if refrigerated, not unpleasant if you are a chocoholic like me, but the mousse texture is best when first completed. YUM...don’t say I didn’t warn you.
Add berries to cut the sweetness. Or for a little crunch a crispy waffle would work well.
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- 150 Gram good quality Chocolate dark in pieces BUY
- 60 Grams extra virgin olive oil (EVOO)
- 50 Grams milk
- 1 Teaspoon Heilala vanilla bean paste
- 300 Grams whipping cream, chilled
- Raspberries, blueberries, strawberries to garnish.
Place chocolate into Thermomix bowl and chop 10 sec/speed 8.
Add EVOO, milk, vanilla and cook 2 min/50°C/speed 1. Remove from bowl and set aside.
Without cleaning bowl, place cream into Thermomix bowl and whip 10 sec/speed 4/ Butterfly or until soft peaks form.
Add melted chocolate mixture into Thermomix bowl and mix 3 sec/speed 4.
Assemble by spooning mousse into serving glasses, and topping with fresh berries.
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