Chocolate mousse with olive oil – surprisingly smooth & delicious

Today we offer a dessert that feels almost magical.

A smooth and intense chocolate mousse made with just chocolate and water , without cream and without dairy.

A little Abuelaz vinegar gives the mousse a slightly tart kick that lifts the chocolate, and a pinch of Himalayan salt rounds out the flavors. Top with olive oil, nuts and berries for a simple but elegant finish.

Ready in about ten minutes.

See the recipe below.

Ingredients:

• 150g dark chocolate (70%)

• 120 ml hot water

• 1 tbsp Abuelaz vinegar

• 1 pinch Abuelaz pink Himalayan salt

• Abuelaz olive oil, for serving

• Chopped hazelnuts and lingonberries, for serving
  
  

Do this:

1. Melt the chocolate together with the hot water in a bowl.
   
   

1. Add vinegar and a pinch of salt. Whisk until the batter is completely smooth.
   
   

1. Place the bowl over an ice bath and continue whisking.
   
   

1. After about 4–5 minutes, the mousse will begin to thicken.
   
   

1. Remove the bowl from the ice bath but whisk for another 30 seconds while it cools.
   
   

1. When the whisk leaves clear traces and the mousse holds its shape, it is ready.
   If it is still loose, place the bowl back over the ice bath for a short while and continue whisking.
   
   

1. Spoon the mousse into glasses or onto a plate.
   
   

1. Drizzle over some Abuelaz olive oil and top with chopped hazelnuts and lingonberries.
   
   

Light, filling and intense, and ready in just a few minutes.