Olive Oil Chocolate Mousse. Recipe with a Twist - the Red Beetle - The Red Beetle Travelling Food Ltd

Olive Oil Chocolate Mousse. Recipe with a Twist

January 21, 2016

Olive Oil Chocolate Mousse Recipe

Inspired by the uber amazing Food52, we decided to give their Olive Oil Chocolate Mousse recipe a go. Mind you, we have a French Aunt in the family, and she would probably not like swapping butter for olive oil... Oh well, we'll risk it!

Ingredients for 6 (hungry) people

200g Dark Chocolate (cacao 75% and above)
4 Eggs
125ml Extra Virgin Olive Oil (we recommend Frantoio Muraglia Medium Fruity)
25g of Caster Sugar
1 tablespoon of Cognac
A pinch of Sea Salt

Method

Place the chocolate and the Cognac in a bowl a bain-marie, ideally the bowl shouldn't touch the boiling water. When melted, set aside. Separate the eggs, put the whites in a large bowl. When the chocolate is a bit cooler, stir in the yolks.

Whip the whites, and when you start seeing soft peaks, add the sugar. When you have stiff peaks, and you can turn the bowl upside down without losing any of the mixture, then you are ready (tricky procedure this is... proceed with caution :)

Add one quarter of the white to the chocolate, and stir to soften the mixture. Then add the other three quarter one at the time, folding gently from the bottom up. When it is all folded, place the mousse in six ramekins and let rest in the fridge for a couple of hours. Add some Chocolate Cantuccini or enjoy in its simplicity.