Updated 7th October 2024
RECIPE: Chocolate Olive Oil Mousse
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This is a recipe from my new book, The Food for Life Cookbook.
Extra virgin olive oil and dark chocolate make for a deliciously rich and bitter combination, creating a polyphenol-packed mousse. Using aquafaba (the liquid from a tin of chickpeas) instead of egg whites adds an airy texture while keeping it plant-based. For an elevated experience, try using a fruity, high-quality olive oil.
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Serves: 4
Preparation Time: 15 minutes, plus 1 hour chilling
Plant Count: 3
Diet: Vegan (with maple syrup)
Fibre: 5–10g per serving
Ingredients
100g dark chocolate (at least 70% cocoa solids), broken into pieces (3.5 oz)
2 tbsp extra virgin olive oil, plus extra for drizzling
2 tsp maple syrup
1–2 pinches of salt
140ml aquafaba (liquid from a tin of chickpeas, at room temperature) (½ cup + 2 tbsp)
70g hazelnuts, toasted and roughly chopped (2.5 oz)
150g cherries (fresh or frozen), stoned (5.3 oz)
Top-up
Crème fraîche
Chopped hazelnuts
Swap
Honey for maple syrup
Method
Place a heatproof bowl over a saucepan of simmering water and slowly melt the chocolate, making sure the bowl doesn’t touch the water. Once melted, remove from the heat and stir in the olive oil, maple syrup, and a pinch of salt.
In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment, whisk the aquafaba for about 5 minutes, or until stiff peaks form.
Stir a spoonful of the whipped aquafaba into the chocolate mixture to lighten it. Then gently fold the chocolate mixture into the remaining whisked aquafaba using a metal spoon, being careful not to knock out the air.
Spoon the mixture into four small glasses and refrigerate for at least 1 hour to set.
Before serving, top with cherries, a drizzle of extra olive oil, and a pinch of salt. You can also add toasted hazelnuts or crème fraîche as desired.
Tips and Techniques
Aquafaba whisking: Ensure your bowl and whisk are completely clean and grease-free for the aquafaba to whip properly. It should reach stiff peaks just like egg whites.
High-quality olive oil: For the best flavour, use a fruity, extra virgin olive oil. This will balance the richness of the dark chocolate and elevate the mousse.
Storage tip: If you have leftover aquafaba, freeze it for up to 3 months and use it for other desserts or baking projects.
FAQs
Can I use another liquid sweetener instead of maple syrup?
Yes! You can swap the maple syrup with honey or a sugar syrup.
What if I don’t have aquafaba?
If you're not following a vegan diet, you can use egg whites instead. Whisk the egg whites until stiff peaks form and follow the same folding technique.
Can I add other toppings?
Absolutely! Try topping the mousse with coconut flakes, crushed nuts, or even some grated chocolate for extra texture and flavour.
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