Tim Spector's simple chocolate mousse recipe that will have you drooling

Tim Spector's simple chocolate mousse recipe that will have you drooling We want to make this tonight Tim Spector has shared a simple yet delicious chocolate mousse recipe that could have you drooling. The recipe is taken from his book, The Food for Life Cookbook and is full of numerous health benefits. The ingredients boast dark chocolate and olive oil - two special shopping staples that pack a punch. Zoe Health explains: "Extra virgin olive oil and dark chocolate make for a deliciously rich and bitter combination, creating a polyphenol-packed mousse." The experts note that polyphenols "are a group of compounds found in plants. They boast a wide range of health benefits, thanks to their antioxidant and anti-inflammatory properties. Research suggests that regularly eating polyphenols is good for your body and may be particularly beneficial for supporting heart and brain health". The recipe serves four and takes just 15 minutes to make, plus one hour of chilling. It's suitable for vegans and has roughly 5-10 grams per serving. Great for people looking to improve their gut health, reduce their risk of cardiovascular disease, and manage their weight better. Ingredients - 100g dark chocolate (at least 70% cocoa solids), broken into pieces (3.5 oz) - 2 tbsp extra virgin olive oil, plus extra for drizzling - 2 tsp maple syrup - 1–2 pinches of salt - 140ml aquafaba (liquid from a tin of chickpeas, at room temperature) (½ cup + 2 tbsp) - 70g hazelnuts, toasted and roughly chopped (2.5 oz) - 150g cherries (fresh or frozen), stoned (5.3 oz) Top-up - Crème fraîche - Chopped hazelnuts Method - Place a heatproof bowl over a saucepan of simmering water and slowly melt the chocolate, making sure the bowl doesn’t touch the water. Once melted, remove from the heat and stir in the olive oil, maple syrup, and a pinch of salt. - In a clean, grease-free bowl of a stand mixer fitted with the whisk attachment, whisk the aquafaba for about 5 minutes, or until stiff peaks form. - Stir a spoonful of the whipped aquafaba into the chocolate mixture to lighten it. Then gently fold the chocolate mixture into the remaining whisked aquafaba using a metal spoon, being careful not to knock out the air. - Spoon the mixture into four small glasses and refrigerate for at least 1 hour to set. - Before serving, top with cherries, a drizzle of extra olive oil, and a pinch of salt. You can also add toasted hazelnuts or crème fraîche as desired. In its tips and techniques section, it suggests swapping out the maple syrup with honey or a sugar syrup. If you're not following a vegan diet, it says that you can use egg whites instead. All you need to do is whisk the egg whites until stiff peaks form and follow the same folding technique. You can read more tips and tricks here.