60ml extra virgin olive oil, plus a little extra to serve
1 dried ancho chilli
4 dried árbol chillies
250g dark chocolate, finely chopped
2 x 300g silken tofu blocks, drained
1tbsp vanilla bean paste
60ml maple syrup
1⁄2tsp sea salt flakes, plus a little extra
4tbsp cacao powder
125ml aquafaba (liquid from a can of chickpeas)
1tbsp icing sugar
50g toasted hazelnuts, roughly chopped, to serve
A little chilli oil (optional), to serve
Method
Combine the olive oil with the chillies in a heatproof bowl. Pour water to a depth of 2.5cm into a pan that is the correct size for the bottom of the bowl to sit around 5cm from the bottom of the pan. With the bowl on top of the pan, put it over a low heat and allow the chillies to infuse for around 15 minutes. Keep an eye on the oil to ensure it remains warm but not hot.
Add the chocolate directly into the infused oil. Stir gently as the chocolate begins to melt, allowing it to combine smoothly with the infused chilli oil. Once the chocolate is fully melted and silky, remove and discard the chillies. Take the bowl off the pan and set it aside to cool slightly.
Put the silken tofu, vanilla bean paste, maple syrup and salt in a blender. Blend until the mixture becomes completely smooth and creamy, then add the cacao powder and blend again. With the mixer running on a very low speed, gradually pour in the chilli-infused oil and chocolate mixture, until it comes together. Transfer the mixture to a clean bowl.
Add the aquafaba and icing sugar to a separate, large bowl. Using an electric mixer, whip the liquid on a medium to high speed for 5-10 minutes until it forms stiff peaks and is fluffy and light, similar to whipped meringue.
Add a few heaped spoonfuls of the whipped aquafaba to the chocolate mixture and fold it in carefully to lighten the mix. Gently fold the remaining whipped aquafaba through the chocolate mixture, in batches, to create an even lighter consistency, until it is all mixed through. Transfer the mousse to the fridge to cool and firm up slightly.
To serve, spoon the mousse on to plates, sprinkle the hazelnuts over and add a drizzle of olive oil, and a little chilli oil, if using, and some sea salt flakes.
RECIPES AND PHOTOGRAPHS TAKEN FROM PLANT TO PLATE BY GAZ OAKLEY, PHOTOGRAPHY BY TOM KONG (QUADRILLE, £25).
