Olive Oil Chocolate Mousse with Sea Salt

This is a great way to use up overripe avocados. You will be blown away by how simple yet insanely decadent this dessert is. Do yourself a favour and double the recipe. If your mixture splits, an easy fix is to add 1 tablespoon of water and continue blending until the mousse becomes silky smooth again.

Serves: 4–6 / Prep Time: 10 minutes

Ingredients

1 avocado

150 g (5½ oz) dark chocolate, melted

¼ cup extra virgin olive oil

¼ cup coconut cream

3 tablespoons maple syrup

½ teaspoon sea salt

To add when serving:

4–6 tablespoons extra virgin olive oil

1 teaspoon sea salt

 

Method

Add the avocado, melted chocolate, olive oil, coconut cream, maple syrup and salt to a blender. Process until you have a thick, smooth mousse. Pour into an airtight container and place in the fridge for at least 1 hour to set.

To serve, add a generous scoop of mousse into 6 small bowls. Create a ‘well’ in the middle of each and pour in 1 tablespoon extra virgin olive oil. Sprinkle with a generous pinch of salt and serve immediately.

Leftovers will keep in an airtight container in the fridge for up to 2 weeks.

 

Swap

Dark chocolate with milk chocolate for a less bitter mousse.

Delicious with

Roasted, stewed or preserved fruit such as stonefruit, strawberries or pears. (To roast your fruit, cut into pieces and toss in cooking oil, honey and salt. Bake at 180°C (350°F) for 10–15 minutes.) To add texture, we love topping with roasted hazelnuts.

 

Extracted from More Salad by the Two Raw Sisters. Photography © Food: Margo Flanagan and
Lifestyle: Susannah Blatchford. RRP$49.99. Out 10 September 2024. Published by Allen & Unwin NZ.