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...

Protein smoothie with olive oil—two recipes

Make your morning routine a bit *extra* by adding EVOO to your protein smoothies. Some people like to start their day with a spoonful of olive oil and others just swirl it on their breakfast for the extra flavour and nutrition. And since the team over at Citizens of Soil is definitely the latter, this is how we choose to start our mornings—with an antioxidant-packed smoothie!The idea for this comes from our founder, Michael, who starts every single day with a version of this smoothie (packed ...


Chunky Chilli Olive Oil

It's chunky and slightly crunchy. It's probably somewhere between a chilli oil and a tapenade—perfect for topping dishes, stirring into sauces, and spreading on sourdough. Following our "This should be made with EVOO" series, we've had quite a few requests for a chilli oil recipe. So we went back to our ever-inspiring chef of the Med, Elleni. The result? A condiment that is bound to be your new favourite. Here's the method: Makes two cups Finely chop 10 garlic cloves, then crush with 1/2...


B Corp brands to have on your radar.

It’s our first celebration of B Corp month as a Certified B Corporation™, so we are thrilled to kick it off by giving a shout-out to some of our favourite brands in the community. We’ve already written a post all about what it means to be a B Corp and why it is particularly important to us. But to recap: when we first drafted out our business plan, we aligned it to a triple-bottom-line: people, planet, and profit. And to hold ourselves to the highest standard possible as we grow, we joined t...


Follow us on instagram

x