200 grams dark chocolate vegan, and dairy free, if desired
1 can of coconut milk refrigerated to let the cream rise
2 tablespoons extra virgin olive oil
Fleur de sel to taste
2 cups sliced strawberries
2 cups raspberries
4 teaspoons maple syrup
2 tablespoons basil chiffonade
2 tablespoons mint chiffonade
Additional extra virgin olive oil
Fleur de sel
Place the chocolate in a heatproof glass mixing bowl, and place it on top of a small saucepot filled an inch-high with water. Bring the water to a simmer, and allow the chocolate to gently melt while stirring often. Allow the chocolate to cool to room temperature.
Transfer the coconut cream to a stand mixer. Once it has melted to room temperature, beat until fluffy and light. Beat in the extra virgin olive oil then fold in the chocolate. Add a pinch of fleur de sel.
Meanwhile, in a bowl, mix together the berries, maple syrup and herbs. Allow them to mascerate for about an hour.
When ready to serve, place a bit of the berries onto the bottom of four bowls, top with the mousse, and a bit more berries. Drizzle with extra virgin olive oil and top with a pinch of fleur de sel. Enjoy.