Olive Oil Chocolate Mousse. Recipe with a Twist
A risky recipe for us, as our French Aunt may not approve the unregulated trade of butter in favour of extra virgin olive oil. You go right ahead, it's delicious, easy and Nigella Lawson wholeheartedly approves.
Ingredients for 6 people
200g Dark Chocolate (cacao 75% and above)
125ml Medium Fruity Extra Virgin Olive Oil (you can find some options here)
25g of Caster Sugar
1 tablespoon of Cognac
A pinch of Sea Salt
Place the chocolate and the Cognac in a bowl a bain-marie, ideally the bowl shouldn't touch the boiling water. Remove it from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve, but being careful not to incorporate too much air. Leave to cool down for 10 about minutes. Stir in the oil to combine and 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 ramekins and let rest in the fridge for a couple of hours. Add some Cantuccini or enjoy in its simplicity.