CHOCOLATE MOUSSE WITH MANDARIN OLIVE OIL
Chocolate and mandarin is a magical flavour combination - and following the rave reviews for our mandarin olive oil chocolates, we've been inspired to experiment further with olive oil for desert. We think this one is a gem; the oil makes the mousse extra smooth and silky, and the orange flavour shines through like a nativity star. You can also make this with plain extra virgin olive oil of course - or with any other flavours you fancy, even chilli oil for a South American twist.
- 200 g Dark chocolate
- 3 Eggs
- 100 g Caster sugar
- 100 g Olive oil stone ground with mandarins
- 200 ml Heavy cream/whipping cream
- Get ready your three clean mixing bowls and a metal or glass bowl to melt the Chocolate. Use your biggest bowl for the egg yolks as you’ll add all everything into this at the end.Slowly melt the broken up chocolate in a bain-marie. Separate the egg whites and yolks into separate spotlessly clean bowls. Beat the yolks and half of the sugar until the mix turns pale and thick. Then beat the egg whites and the rest of the sugar until the mixture just stiffens.
- By now the chocolate should be melted, so mix in the mandarin olive oil and put aside to let it cool. Now, in another bowl, whip the whipping/heavy cream until it's stiff – it should be ‘sticky’ and not ‘cloggy’.
- Take the bowl with the chocolate/olive oil mix and carefully fold in the contents of the other bowls using a metal spoon: start with the creamy egg yolks, then the stiff egg whites (you want to keep the bubbles intact, so use a figure of eight movement to mix) and lastly the whipped cream. Carefully spoon the mixture into some nice serving bowls or glasses, cover with cling film and chill in the fridge for a few hours before serving.