I have been wanting to try the combination of a rich yet light dark chocolate mousse with olive oil but I didn’t know which one to use. When I tasted the extra virgin olive oil from Rafael Salgado @aceitesrafaelsalgado, with its rich, fruity flavor, its perfect balance of velvety and acidic finish, i knew that was the perfect oil to use for this recipe. Rafael Salgado oils are a family run business, producing olive oil since 1875. That is 150 years of Spanish olive oil perfection from Spain to your home. Distributed by @lifcointl
Mousse au Chocolat with RS Extra Virgin Olive Oil
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
I have been wanting to try the combination of a rich yet light dark chocolate mousse with olive oil but I didn’t know which one to use. When I tasted the extra virgin olive oil from Rafael Salgado @aceitesrafaelsalgado, with its rich, fruity flavor, its perfect balance of velvety and acidic finish, i knew that was the perfect oil to use for this recipe
Ingredients
For 6 ppl
- 250 g dark chocolate, melted
- 30 g unsalted butter, softened
- 5 eggs, separated (I used pasteurized)
- Salt Extra virgin olive oil, Rafael Salgado, to drizzle
- Salt flakes, to decorate
- Crushed pistachios, to decorate
- Zaatar, to sprinkle
Method
- 1)
Gently melt the chocolate over a Bain Marie.
- 2)
Be careful not to drip any water into the chocolate or it will split. Always use a rubber spatula and never a wooden spoon when melting chocolate.
- 3)
Place the melted chocolate in a large bowl and add the butter, whisk until smooth.
- 4)
Add the egg yolks 1 by 1 while whisking until smooth and perfectly combined.
- 5)
In a grease free bowl and using squeaky clean whisks (wipe with vinegar to be on the safe side), add the egg white (be careful not to get a single drop of yolks or hey won’t whip) with a pinch of salt and whisk with an electrical whisk until stiff peaks form.
- 6)
Once the right consistency, if you turn the bowl upside down, the whipped eggs won’t slip out!
- 7)
Transfer 1/4 of the egg whites into the chocolate mixture.
- 8)
At this stage, you can mix in the egg white well to loosen the chocolate mixture.
- 9)
Next, fold in the remaining egg whites in turn, making sure to use the technique of cutting and folding (as shown in my video). This will allow the mixtures to combine but without deflating the egg whites. Light white streaks are ok.
- 10)
Transfer to the serving bowl or 6 small ramekins.
- 11)
Chill for 2 hours then decorate with sea salt flakes, crushed pistachio, zaatar and extra virgin olive oil.