Dark Chocolate & Olive Oil Mousse
Prep time: 2hrs | Serves: 4
Ingredients:
200g dark chocolate (70% cocoa), chopped
40g extra virgin olive oil
3 medium eggs, separated
40g caster sugar
2g sea salt
5g vanilla extract
20g icing sugar
Method:
Place the chopped dark chocolate into a heatproof bowl set over a pan of gently simmering water (bain-marie). Ensure the bowl does not touch the water. Stir occasionally until fully melted and smooth. Remove from the heat.
While still warm, whisk in the olive oil until glossy and emulsified. The mixture should look shiny and smooth. Stir in the vanilla extract. Allow to cool slightly for 5 minutes.
Add the egg yolks one at a time to the chocolate mixture, whisking well after each addition until fully incorporated. The mixture will thicken and become luxurious.
In a clean bowl, whisk the egg whites with the sea salt until soft peaks form. Gradually add the caster sugar and continue whisking until you reach firm, glossy peaks.
Gently fold one third of the whipped egg whites into the chocolate mixture to loosen it.
Carefully fold in the remaining egg whites in two additions, using a spatula and light movements to keep as much air as possible. The mousse should remain light and airy.
Spoon into serving glasses or jars and smooth the tops.
Chill for at least 2 hours (ideally 4) until set but still silky.
Taste and adjust next time if needed — a pinch more salt enhances the chocolate, or a drizzle of extra olive oil before serving for a glossy finish.
Storage:
Store in an airtight container in the refrigerator for up to 2 days. Best served chilled.
