I made Tim Spector's chocolate mousse with olive oil and one thing stood out

Professor Tim Spector's chocolate mousse with olive oil recipe caught my eye but I wasn't expecting it to turn out like this

In 2024, I made a significant change to my diet, eliminating all ultra-processed food and almost all sugar - you can read about my journey here.

The health benefits have been astounding, particularly in terms of weight loss. However, I still find myself craving sweet treats and chocolate.

As I navigate this new relationship with food, I'm gradually discovering how to create dishes that satisfy these cravings without resorting to ultra-processed ingredients.

Two recent favourites include these wholesome cookies whipped up in mere minutes, and this nutritious granola packed with healthy ingredients but devoid of added sugar. But the latest recipe I've stumbled upon has surpassed both - and then some.

I spotted Tim Spector's chocolate mousse with olive oil recipe and was instantly intrigued. What's more, I already had all the necessary ingredients for the mousse at home, so there was no need for an additional shopping trip. Here's how to make it and how it went.

Tim Spector's chocolate mousse with olive oil - ingredients

• 100g dark chocolate (at least 70% cocoa solids), broken into pieces
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 2 tsp maple syrup
• 12 pinches of salt
• 140ml aquafaba (liquid from a tin of chickpeas, at room temperature)
• 70g hazelnuts, toasted and roughly chopped
• 150g stoned cherries (fresh or frozen)

Method

1. Firstly, position a heatproof bowl over a saucepan of simmering water and gently melt the chocolate, ensuring the bowl doesn't come into contact with the water.
2. Once melted, remove from the heat and mix in the olive oil, maple syrup and a pinch of salt.
3. In a separate, grease-free bowl, whisk the aquafaba until stiff peaks form (this process can take around five minutes).
4. Integrate a spoonful of whipped aquafaba into the chocolate mix to make it lighter. Subsequently, with great care to maintain its fluffiness, fold the chocolate blend into the remaining whisked aquafaba using a metal spoon.
5. Distribute between four small glasses or ramekins and place them in the refrigerator for no less than 1 hour to firm up.
6. As an option to serve, adorn with cherries, an additional drizzle of olive oil, and a sprinkle of salt atop each portion. You may also opt to garnish with toasted hazelnuts or a dollop of creme fraiche according to your preference.

How did it go?

In conclusion, the results were astonishing. I had begun to fear that while it was feasible to create healthy desserts, they would never truly rival the delectable sweetness of those laden with sugar and other ultra-processed food ingredients.

This experience has entirely altered my perspective. The flavour's depth, richness, and sweetness were the standout features.

The aquafaba was an unexpected ingredient. Initially, I was clueless about what it was, but when I discovered it was the liquid from a tin of chickpeas, I realised I had plenty in my pantry (you could also use the liquid from a tin of cannellini or butter beans).

However, it was a revelation that this ingredient could be whisked like egg white into stiff peaks used as the foundation for a meringue (this does take some time, so don't be disheartened if it seems like nothing is happening - it will occur quite suddenly after a few minutes of whisking).

I already had all the necessary ingredients (except the cherries for the topping) in my kitchen, and I used Lindt Excellence 90% as the dark chocolate. It was ready in no time, and even my young daughter adored it (I even recorded her saying so because I knew her mum wouldn't believe me that she loved it!

So, is this sweet treat genuinely healthy?

I may be a bit cheeky in dubbing this dessert as one containing "superfoods", because Professor Tim Spector, the esteemed founder of Zoe, isn't usually one to back the concept of "superfoods".

However, he regularly sings the praises of dark chocolate and extra virgin olive oil, stating "if I did believe in 'superfoods', extra virgin olive oil would be one of them".

He further explained: "While many of us were taught to fear fat, research shows that diets rich in extra virgin olive oil are associated with a reduced risk of cardiovascular disease, type 2 diabetes, and cancer."

When discussing the chocolate mousse recipe, Prof Spector said: "It's no secret that chocolate and olive oil are two of my favourite foods. They're both packed with polyphenols to support your gut health and they combine to make the most delicious chocolate mousse."

This scrumptious recipe is extracted from Tim Spector's The Food For Life Cookbook, available for purchase on Amazon via this link.

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