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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- 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
Place chocolate into Thermomix bowl and chop 10 sec/speed 8.
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.
Without cleaning bowl, place cream into Thermomix bowl and whip 10-20 sec/Butterfly/speed 4 or until soft peaks form.
Add melted chocolate mixture into Thermomix bowl and mix 3 sec/Butterfly/speed 4.
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.