Recipes Olive Oil

Chocolate Olive Oil Mousse

Dairy free & absolutely delicious.

You can use a fruity extra virgin olive oil, or substitute an infused olive oil.  The Telegraph Hill Lemongrass, Kaffir Lime & Chilli or the Mintalicious Extra Virgin Olive Oil both work very well.

        ·          150g dark chocolate, coarsely chopped   
·          125ml (1/2 cup) Telegraph Hill  Extra Virgin Olive Oil
·          65g (1/4 cup + 1 tbsp) castor sugar
·          4 egg yolks    
·          30ml (2 tbsp) Grand Marnier
·          4 egg whites
·          Pinch of salt
·          65g (1/4 cup + 1 tbsp) castor sugar               

  

Method

Melt chocolate in a bowl set over pot of simmering water. As it begins to melt slowly pour in olive oil, stirring as you pour.

Place castor sugar & egg yolks into a bowl, whisk till pale and thick. Fold in melted chocolate then stir in Grand Marnier.

Place egg whites & salt in a bowl & whisk till soft peaks form. Gradually pour in castor sugar & whisk till it is incorporated.

Fold egg whites into chocolate mixture & pour mixture into serving glasses. Chill for at least 4 hours or overnight. 

(Serves 4-6)