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.

This recipe was shared with us from the chefs at the Avenue Cookery School in Wandsworth, where we'll a part of their tapas class on the 17th of May. 

☝️ 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.

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