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.
This originally appeared in ‘Whats for Dessert?’ the ebook, go get yours here for about 25 more amazing desserts you’ll want to show off with.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 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.
That's all the recipes!
No more recipes to load