Dark Chocolate and Olive Oil Mousse
No eggs, no cream, no gelatine. The whipping is done by aquafaba — the liquid from a tin of chickpeas — which behaves exactly like egg white and costs nothing, because you were going to pour it down the sink.
- Prep 25 min
- Cook 5 min
- Total 30 min
- Serves 6
- Vegan
Method
Step 1. Melt the chocolate in a bowl set over a pan of barely simmering water, making sure the bowl does not touch the water. Stir until smooth, then take it off and beat in the olive oil, fine salt and vanilla. Leave it to cool to just warm — not hot, or it will collapse the foam, and not set, or it will seize.
Step 2. Pour the aquafaba into a spotlessly clean, dry bowl with the cream of tartar. Any trace of grease and it will never whip, so wipe the bowl and the beaters with a little vinegar first if you are unsure.
Step 3. Whisk on high for 5 to 8 minutes until it holds stiff peaks. It takes about twice as long as egg white and it looks like nothing is happening for the first three minutes. Keep going.
Step 4. Add the sugar a spoonful at a time, whisking for 20 seconds between each, until the foam is glossy and holds a peak that does not fold over.
Step 5. Stir a third of the foam into the chocolate to slacken it. Be rough with this bit.
Step 6. Fold in the rest in two additions with a large metal spoon, cutting down through the middle and turning the bowl. Stop while there are still a few pale streaks — over-folding is what makes a dense mousse.
Step 7. Spoon into six small glasses and chill for at least 2 hours, or overnight.
Step 8. Serve with a few drops of olive oil and a pinch of flaky salt on each.
Notes from the kitchen
- Do not throw away the chickpeas. They are exactly what the crisp chickpea recipe on this site needs.
- Cream of tartar is what stabilises the foam. Without it, the mousse will still work, but it weeps in the fridge after a day.
- It is at its best after 2 to 4 hours. After 24 it is firmer and more like a truffle, which some people prefer.
