Olive Oil Chocolate Mousse with Sea Salt
The hardest bit of making this vegan-friendly mousse is waiting for it to set in the fridge. But it's worth the wait.
This is a great way to use up overripe avocados. You will be blown away by how simple yet insanely decadent this dessert is. Do yourself a favour and double the recipe. If your mixture splits, an easy fix is to add 1 tablespoon of water and continue blending until the mousse becomes silky smooth again.
For a less bitter mousse, use milk chocolate instead of dark.
This is delicious with roasted, stewed or preserved fruit such as stonefruit, strawberries or pears. (To roast fruit, cut into pieces and toss in cooking oil, honey and salt. Bake at 180°C (350°F) for 10-15 minutes.) To add texture, we love topping with roasted hazelnuts.
Extracted from More Salad by the Two Raw Sisters.
'More Salad' by the Two Raw Sisters. Photography © Food: Margo Flanagan and Lifestyle: Susannah Blatchford. Published by Allen & Unwin NZ.
Susannah Blatchford
Ingredients
- 1 ripe avocado
- 150g dark chocolate, melted
- 1/4 cup extra virgin olive oil
- 1/4 cup coconut cream
- 3 Tbsp maple syrup
- 1/2 tsp sea salt (plus 1 tsp extra, for serving)
- 4-6 Tbsp extra virgin olive oil, plus another 6 Tbsp (for serving)
Instructions
- 1.
Add the avocado, melted chocolate, olive oil, coconut cream, maple syrup and salt to a blender. Process until you have a thick, smooth mousse. Pour into an airtight container and place in the fridge for at least 1 hour to set.
- 2.
To serve, add a generous scoop of mousse into six small bowls. Create a 'well' in the middle of each and pour in 1 Tbsp extra virgin olive oil. Sprinkle with a generous pinch of salt and serve immediately.
- 3.
Leftovers will keep in an airtight container in the fridge for up to two weeks.
