Chocolate EVOO Mousse

Serves 4
by Tenina Holder

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.

Need

  • 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.

Do

1  

Place chocolate into TM bowl and chop 10 sec/speed 8.

2  

Add EVOO, milk, vanilla and cook 2 min/50°C/speed 1. Remove from bowl and set aside.

3  

Without cleaning bowl, place cream into TM bowl and whip 10 sec/speed 4/ Butterfly or until soft peaks form.

4  

Add melted chocolate mixture into TM bowl and mix 3 sec/speed 4.

5  

Assemble by spooning mousse into serving glasses, and topping with fresh berries.

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