Sunday, 9 April 2017

Olive oil Chocolate Mousse

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A decadent dessert and a great way to make chocolate mousse without raw eggs. This is very rich, so serve small portions.

Avoid using peppery or bitter olive oils, as those flavours will come through and clash with the chocolate. Rather than almonds, try pistachios crumbled on top; make it even more decadent by stirring through 2 tablespoons of brandy or orange liqueur; or liven it up by adding a shot of cold espresso.

INGREDIENTS
2 tablespoons flaked almonds
125g dark chocolate
1 tablespoon caster sugar, plus more if needed
3 tablespoons mild-tasting extra-virgin olive oil
120ml double cream
pinch fine salt
1/4 teaspoon vanilla extract
1/2 orange, finely grated zest, plus more to serve (optional)

RECIPE
Gently stir the flaked almonds in a dry pan over a medium heat, until lightly toasted. Set aside.
In a bain-marie or a heatproof bowl set over just simmering water, melt the chocolate and sugar together, stirring. Don’t allow the bowl to touch the water or the chocolate will overheat. Once the chocolate has just melted, mix in the oil and remove from the heat.

Whip the cream until it forms soft peaks when you lift the beaters from the bowl. Allow the chocolate to cool slightly, but don’t allow it to set. Stir in the salt, vanilla extract, orange zest (if using) or any other flavourings you’re using now. Gently fold the chocolate mix into the whipped cream with a metal spoon, being careful not to knock the air out of the cream. Taste to check it is sweet enough and add a little more sugar if necessary.

Scoop spoonfuls of the mousse into 4 ramekins or individual serving dishes and place in the fridge to chill for 30 minutes. Sprinkle with the almonds just before serving, adding orange zest, if you included it in the mousse.

Source: The Islands of Greece by Rebecca Seal

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