This simple seven ingredient mousse is an easy vegan dessert idea. The Olive Oil, orange and chocolate create a light, smooth mousse that is bound to have people asking for seconds.

Ingredients

300g Plain Chocolate, 70 per cent cocoa solids, broken into pieces

225ml Early Harvest Extra Virgin Olive Oil

Aquafaba (the water from 1 tin of chickpeas)

120g Caster Sugar

Zest of two Oranges

Sea-salt Flakes

50g Toasted Almonds, chopped

Ingredients

300g Plain Chocolate, 70 per cent cocoa solids, broken into pieces

225ml Early Harvest Extra Virgin Olive Oil

Aquafaba (the water from 1 tin of chickpeas)

120g Caster Sugar

Zest of two Oranges

Sea-salt Flakes

50g Toasted Almonds, chopped

1

Melt the chocolate in a bowl set over a pan of simmering water, stirring from time to time. (The bottom of the bowl should not touch the water.) Whilst the chocolate is melting, drain the chickpeas, reserving all the liquid. Keep the chickpeas for another meal. Add the olive oil and orange zest to the melted chocolate and mix to combine, then scrape this into a larger mixing bowl and leave to cool a little.

2

Place the aquafaba in a mixing bowl and whisk with an electric whisk or stand mixer for 6 – 10 minutes, until pale and fluffy. Gradually add the sugar and keep whisking until soft peaks form.

3

Begin to fold the whites into the chocolate mixture with a metal spoon, using about a third of the aquafaba mix to begin with, then incorporating the next batches, until there are no streaks left.

4

Divide the mixture between ramekins, place on a tray and put in the fridge to set. If you are making them in advance, remove from the fridge a short while before serving to soften.

5

To serve sprinkle on a little sea salt and then the almonds,

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