dark chocolate mousse with smoked extra virgin olive oil
This chocolate mousse has a twist with a smoky taste from the olive oil. If you want it a little less smoky, you can do half smoked oil and half regular. Alternatively, you could try it with the Lemon, Lime or Mandarin Olive oil.
2
Lauren Eldridge, Stokehouse
Directions
- Melt the chocolate in a large heatproof bowl, placed over a pot of simmering water. Ensure the bowl is not touching the water or you risk burning the chocolate.
- Stir until the chocolate is completely melted, remove from the saucepan and leave to cool for 10 minutes before whisking in the olive oil.
- Whip the cream to soft peaks and set aside.
- In a clean bowl, place the egg yolks and caster sugar. Place over the pot of simmering water and whisk until the mixture is pale and thick.
- To test if it is ready thick enough, you can lift the whisk and create a figure 8 with the mixture that falls from the whisk. If the figure 8 holds, the mixture is ready.
- Remove from the heat and whisk in the cocoa powder and sea salt.
- Place the egg whites and a small pinch of pink salt in the bowl of a stand mixer with the whisk attachment. Whisk until firm peaks form (you can also do this step by hand if preferred).
- Pour the chocolate-oil mixture into the egg yolks mixture and whisk together.
- It may look a bit separated but will come together with the addition of the egg whites.
- Add a third of the beaten egg whites and stir in well too lighten the mixture.
- Gently fold in the remaining egg whites in two stages.
- Fold in the whipped cream.
- Spoon the mousse into your serving cups and leave in the fridge to set. Alternatively, set in a container and scoop the mousse into a serving bowl when ready to eat.
