Vegan chocolate mousse with olive oil

Vegan chocolate mousse with olive oil

Absolutely aqua-FAB! (Too much?) An ingenious and surprising use of ingredients, we were shocked out how delicious it turned out. Essentially, this recipe is any leftover chocolate you might have kicking about from Easter combined with the leftover liquid from chickpeas. 

 vegan chocolate mousse with olive oil

The mighty chickpea has quite a range. We've seen it for a while being used as a solution for egg whites in cocktails (e.g. many a pisco or whisky sour can be made vegan with this), but we didn't get just how well it would fold in with chocolate and sugar to make this super easy vegan dessert. The fresh extra virgin olive oil gives it an extra creamy texture, while bringing an extra nutty vibrance to the chocolate itself.

☝️ We made it with the slight addition of citrus (got to make it seasonal for y'all), though by now rhubarb or shortly berries will be your best bet.

Here are the ingredients you'll need:

Serves 2-4 

  • 90g dark chocolate, broken into pieces
  • 50ml chickpea water (aquafaba)
  • 30ml Citizens of Soil EVOO
  • 20g sugar
  • An orange (half)
  • Maldon salt

Here's the method:

  • Melt the chocolate (bain-marie, microwave, in a pan without burning—dealer's choice).
  • Drain the liquid from the chickpeas into a large bowl.
  • Whisk the chickpea liquid until they form stiff peaks, then gradually add the sugar, 1 tablespoon at a time.
  • Continue to whisk all the time until it becomes glossy and all the sugar has been added.
  • When the chocolate has melted, let it cool a little before whisking in the olive oil.
  • Add a small spoonful of the aquafaba into the chocolate mix and beat until smooth. Fold in the rest of the aquafaba carefully.
  • Pour into small containers of your choice and chill for a couple of hours.
  • Just before serving, add some orange zest, drizzle a bit of oil, and sprinkle with sea salt. Garnish with a thin slice of orange.

Ways to make it more your own:

  • Adding a splash of espresso or rum.
  • Bringing the heat with chilli powder.
  • Chopping up nuts on top like pistachios.
  • Swapping orange for another seasonal fruit (rhubarb in May, Strawberries in June, etc.)

 

Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

You may also like...

Greek lemon & egg chicken soup

Called avgolemono (ah-vgo-le-mono), this Greek soup is a knock-out in the winter and can be made in less than 30 minutes. The combination of simply chicken broth, lemon, and egg makes a cream-like soup that’s easy to build upon with more vegetables and herbs, like winter cabbage, potatoes, carrots, and parsley. File this under peak nourishment.  Are you feeling under the weather? Have this soup. Just had a baby? Have this soup. Trying to get pregnant? Have this soup. Not feeling great? Have...


Polyphenols in extra virgin olive oil. Everything you need to know.

There’s a lot of talk lately about polyphenols and the important role they play in our overall health. And while they exist in loads of plants, there are some powerful ones specific to virgin olive oils which help to explain why it's been considered a superfood since antiquity. Perhaps it’s spearheaded by a wider post-Covid health movement, or the “Zoe-fication” from new innovations and research in the nutrition space, or maybe it’s just that we’re forever chasing the fountain of youth… What...


Spinach and feta galette

It's pancake day, but we're making it Mediterranean style. This version goes green with spinach, courgette, and feta wrapped up in buckwheat flower with some drizzles of the good stuff. Just in time for Valentine's, fall in love with this gorgeous crepe from our favourite chef of the seas—Elleni Katalanos (the Green Greek Chef). Her thoughtful, colourful way of balancing nutrition and flavour never disappoints. They've been testing different styles in their kitchen this month, but this straw...


Follow us on instagram

x