Olive Oil Chocolate Mousse (Vegan-Friendly)
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- Prep: 20mins
- Cook: 3mins
- Total: 3.20mins
servings: 4
Ingredients
- 200g (7 oz) dark chocolate, chopped (choose low-histamine compliant if needed)
- 1/2 cup full-fat coconut milk or plant milk barista blend (almond, oat*, cashew — or tigernut if low histamine)
- 1/3 cup extra virgin olive oil
- 1/4 cup maple syrup or date syrup
- 1 tsp vanilla extract
- Pinch of sea salt
- 1/2 cup aquafaba or egg whites (liquid from canned unsalted chickpeas, whipped)
- Optional: 1/4 tsp cream of tartar (helps stabilize aquafaba)
Instructions
1. Melt the Chocolate
Gently melt chocolate in a double boiler or microwave in 20-second bursts. Stir until smooth. Set aside to cool slightly.
2. Mix Wet Ingredients
In a bowl, whisk the plant milk, olive oil, maple syrup, vanilla, and sea salt. Slowly mix in the melted chocolate until fully incorporated.
3. Whip the Aquafaba
In a separate clean bowl, use a hand mixer to whip aquafaba (and cream of tartar, if using) until stiff peaks form — about 5–7 minutes.
4. Fold
Gently fold the whipped aquafaba into the chocolate mixture in three stages. Be careful not to deflate it.
5. Chill
Spoon into serving cups or jars and refrigerate for at least 4 hours, preferably overnight, to set.
6. Top and Serve
Garnish with flaky salt, cacao nibs, coconut cream, or a few berries (if tolerated).
Gently melt chocolate in a double boiler or microwave in 20-second bursts. Stir until smooth. Set aside to cool slightly.
2. Mix Wet Ingredients
In a bowl, whisk the plant milk, olive oil, maple syrup, vanilla, and sea salt. Slowly mix in the melted chocolate until fully incorporated.
3. Whip the Aquafaba
In a separate clean bowl, use a hand mixer to whip aquafaba (and cream of tartar, if using) until stiff peaks form — about 5–7 minutes.
4. Fold
Gently fold the whipped aquafaba into the chocolate mixture in three stages. Be careful not to deflate it.
5. Chill
Spoon into serving cups or jars and refrigerate for at least 4 hours, preferably overnight, to set.
6. Top and Serve
Garnish with flaky salt, cacao nibs, coconut cream, or a few berries (if tolerated).
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Shayna's Kitchen
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