Gabriela Llamas' Dairy Free Chocolate Mousse

[Thermomixer]

Another chocolate fix for those who want to be "practically sin-free" with no cream !!!!!!

This is from my blog: http://thermomix-er.blogspot.com/2009/04/gabriela-llamas-dairy-free-chocolate.html

Enjoy !!

Dairy Free Chocolate Mousse

Number of People:  4



Ingredients:

4 eggs, separated
Pinch of Cream of Tartar
Pinch of Salt
125 g caster sugar (made in Thermomix)
125 g bitter chocolate (70% cocoa), cut into chunks
1/2 cup extra virgin olive oil (hojiblanca or arbequina – fruity type)
1 Tablespoon Grand Marnier, Rum or Pedro Ximenez

Preparation:


Insert Butterfly over blades and add egg whites, cream of tartar and salt in TM bowl. Beat for 3 minutes at 37°C on speed 4 with MC out of lid.

Set TM for 1 minute and 30 seconds at 37°C on speed 4 and slowly introduce 50g of the sugar. Remove meringue to a bowl and set aside.

Without cleaning the bowl, place the chocolate into the TM bowl and chop for 10 seconds on speed 7. Melt the chocolate for 4 minutes at 50°C on speed 3. After 2 minutes start slowly adding the olive oil as with making mayonnaise. Remove to a bowl and set aside.

Place egg yolks and 75g sugar in TM bowl and beat for 5 minutes at speed 4. Add the chocolate and olive oil mix and 1/4 of the meringue mixture. Mix for 15 seconds on speed 3.

Carefully fold chocolate mixture into the meringue so as not to break the air bubbles. Place into 4 glasses and chill at least 4 hours before serving.

[bluesed]

Looks very good. I have never added EVO to a mousse.

I never success making mousse in the TM   The eggwhites never get the right texture also i think its pretty dificult to get the eggwhits blended in the TM bowl.

I cook more or less Mousse de Chocolat every 2nd day and i always does it in the traditional way with a bain marie and uses my Kenwood Major Classic for the Egg Whites.

Besides that i use a pretty plain recipe of

8 eggs seperated
50g sugar
200g 70-75% chocolate
a pinch of salt
and i only use 3-4 of the yolks

Adding more sugar makes it sweeter but i like it to have a strong taste of the very good chocolate i use.

[Thermomixer]

Thanks bluesed.  The recipe is adapted from one that I was show in Madrid.  Gabriella is friends with Teresa Barrenechea, the head of Thermomix in Spain.

[quirkycooking]

I've always wanted to try a df choc mousse with olive oil - does it have an olive oily taste?  That's the only thing I'm worried about.  I am really happy with my df choc mousse that has a bit of gelatin in it - it's really rich and delicious!!

[Thermomixer]

Yum!!  No. It doesn't have an oily taste and if you can find a fruity (not peppery or bitter oil) than that is best.  The grog helped a bit too