Chocolate EVOO Mousse

Name: Thermomix recipe: Chocolate EVOO Mousse
Prep time: 5 min
Cook time: 5 min
Ingredients: 150 Grams chocolate dark in pieces; 60 Grams Extra Virgin Olive Oil (EVOO) (no substitutes); 50 Grams milk; 1 Teaspoon vanilla bean paste; 300 Grams whipping cream, chilled; Raspberries, blueberries, strawberries to garnish; chocolate curls or grated for garnish

Serves 4 Prep Time 5 minutes Cook Time 5 minutes Rated: Print

Before you send me any more queries about EVOO. Remember this peeps.

EVOO. Extra. Virgin. Olive. Oil. The only way to go in all of my recipes. I predominantly use the Cobram Estate variety as they are not only a wonderful Australian success story, they have the cleanest tasting EVOO and all the science and expertise to back up their health claims. (SO yes, this recipe is good for you!)

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. Chocolate curls optional.

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Need

150 Grams chocolate dark in pieces BUY
60 Grams Extra Virgin Olive Oil (EVOO) (no substitutes) BUY
50 Grams milk
1 Teaspoon vanilla bean paste BUY
300 Grams whipping cream, chilled
Raspberries, blueberries, strawberries to garnish
chocolate curls or grated for garnish BUY

Do

1: Place chocolate into Thermomix bowl and chop 10 sec/speed 8.
2: Add EVOO, milk, vanilla to the Thermomix bowl and melt 5 min/50°C/speed 1. Remove from bowl and set aside. Cool the bowl before proceeding. You can place it into the fridge as is.
3: Without cleaning bowl, place cream into Thermomix bowl and whip 10-20 sec/Butterfly/speed 4 or until soft peaks form.
4: Add melted chocolate mixture into Thermomix bowl and mix 3 sec/Butterfly/speed 4.
5: Assemble by spooning mousse into serving glasses, and topping with fresh berries and grated chocolate.

Best served immediately as EVOO is not that great after being in the fridge for any length of time. Using the best extra virgin olive oil you can find is essential to the taste of this recipe.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!