Chocolate Olive Oil Mousse
This is a wonderfully indulgent end to an evening that I highly recommend.
First discovered at Morito (we lived on Exmouth Market for many years) and then we’ve adapted it over time. Chocolate and excellent extra virgin olive oil make a winning combination and if you go for great quality of both ingredients, it raises this to a ten out of ten dessert.
INGREDIENTS
Serves 8
200g dark chocolate (70% cocoa solids is usually where I go)
100ml extra virgin olive oil – Puglia is the best region to go to for this because of the luxuriant texture of the oils. De Carlo il Classico is a great choice.
4 large eggs
½ tsp Flaked maldon salt
50g caster sugar
METHOD
Prepare 8 espresso cups on a tray and make space in the fridge for them.
Melt the chocolate over a bain-marie and make sure to remove it just before it is completely melted. Stir in the final little pieces to dissolve. Leave to cool for 10 minutes and then stir in the olive oil to combine. Set aside.
In another bowl, whisk the egg whites adding a pinch of maldon salt until they have firm peaks. Set aside.
In a third bowl, large enough to take everything, whisk the yolks, sugar and ¼ teaspoon of maldon salt until pale, thick and about double the volume you started with.
Then pour the chocolate-olive oil mixture in to the beaten yoks and fold together to mix completely. Add a third of the beaten egg whites and fold in vigorously, almost whipping the mixture to keep it light. Now fold in another third of the egg whites and once incorporated, add the final third and fold in until there are no white streaks visible.
Spoon the mousse in to your espresso cups, no need to be too perfect and transfer to the fridge. For the perfect consistency, either refrigerate for 20 minutes and then serve or put in for an hour and then allow to come back to room temperature over 40 minutes before eating.