It may seem like a strange combination, but chocolate and olive oil are a great pairing, which you can experience for yourself if you make this luxurious dessert. In this unusual version of chocolate mousse, extra-virgin olive oil replaces the typical cream, resulting in a silky texture and an intriguing hint of olive flavor.
Chocolate Mousse with Olive Oil
- 6 oz. (170 g) bittersweet chocolate, finely chopped
- 3 egg yolks, plus 2 egg whites
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 Tbs. warm water
- 1/4 tsp. fine sea salt
- 1/8 tsp. cream of tartar
- 1/4 cup (2 oz./50 g) granulated sugar
- 1/2 cup (125 ml) heavy cream
- 2 tsp. confectioners’ sugar
- Chocolate shavings for serving (optional)
1. In a heatproof bowl set over, but not touching, a saucepan of barely simmering water, stir the chocolate until melted and smooth. (Alternatively, melt it in a microwave.) Remove from the heat and let cool slightly, then whisk in the egg yolks, olive oil, warm water and salt until well blended.
2. In a separate, clean bowl, using an electric mixer set on medium-high speed, beat together the egg whites and the cream of tartar until frothy. Add the granulated sugar and beat until soft peaks form. Fold about one-third of the egg-white mixture into the chocolate mixture until no white streaks remain. Gently fold in the remaining egg-white mixture until well incorporated.
3. Evenly divide the mousse among 4 to 6 dessert cups or wineglasses, cover and refrigerate until well chilled, at least 4 hours or up to overnight.
4. In a bowl, combine the cream and confectioners’ sugar and beat with a balloon whisk until medium-stiff peaks form. Spoon an equal amount of the whipped cream on top of each bowl and sprinkle with chocolate shavings, if you like. Serve immediately. Serves 4 to 6.
Find more than 100 recipes for the simple, unassuming, and satisfying food of the Spanish countryside in Rustic Spanish by Paul Richardson.
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