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.
- 150 g good quality dark chocolate, in pieces
- 60 g extra virgin olive oil (EVOO)
- 50 g milk
- 1 tsp Heilala vanilla bean paste
- 300 g whipping cream, chilled
- Raspberries, blueberries, strawberries to garnish.
Place chocolate into TM 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 TM bowl and whip 10 sec/speed 4/ Butterfly or until soft peaks form.
Add melted chocolate mixture into TM bowl and mix 3 sec/speed 4.
Assemble by spooning mousse into serving glasses, and topping with fresh berries.