Sweet and swift, this dessert from Rosa and Margo Flanagan comes together in 10 minutes.
Olive oil chocolate mousse with sea salt
Serves four to six
Time: 10 minutes
Ingredients
- 1 avocado
- 150g dark chocolate, melted
- 1/4 cup extra virgin olive oil
- 1/4 cup coconut cream
- 3 Tbsp maple syrup
- 1/2 tsp sea salt
- 4-6 Tbsp extra virgin
- Olive oil
- 1 tsp 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 one hour to set.
- To serve, add a generous scoop of mousse into six small bowls. Create a ‘well’ in the middle of each and pour in one tablespoon of 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 two weeks.
Notes
- Swap dark chocolate with milk chocolate for a less bitter mousse.
- Tip: 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 one tablespoon of water and continue blending until the mousse becomes silky smooth again.
- Delicious with roasted, stewed or preserved fruit such as stone fruit, strawberries or pears. (To roast your fruit, cut into pieces and toss in cooking oil, honey and salt. Bake at 180C (350F) for 10–15 minutes.) To add texture, we love topping with roasted hazelnuts.
Extracted from Two Sisters: More Salad by Rosa and Margo Flanagan ($49.99). Published by Allen & Unwin NZ.