This has the loveliest texture of any chocolate mousse I have ever tasted. If your chocolate and olive oil mixture splits you can rescue it by taking a new egg yolk and whisking the curdled mixture into it a drop at a time.
200g (7oz) plain chocolate, 70 per cent cocoa solids, broken into pieces
80g (3oz) caster sugar
5 large eggs, separated (you will use only three of the whites)
125ml (4fl oz.) extra-virgin olive oil (a fruity one, not a grassy one), plus extra to serve
1½ tbsp. brandy
sea-salt flakes, to serve
Melt the chocolate in a bowl set over a pan of simmering water, stirring from time to time. (The bottom of the bowl should not touch the water.) Leave to cool a little. Stir 30g (1oz) of the sugar into the five egg yolks, then gradually add this to the chocolate. Slowly and steadily stir in the oil, then the brandy.
Beat three egg whites and a little salt until soft peaks form, then add the remaining sugar and keep beating until glossy. Fold the whites into the chocolate mixture with a metal spoon, making sure that there are no white streaks.
Divide the mixture between six dishes each with a capacity of 125ml (4fl oz.). Cover each dish with Clingfilm (or set them all in roasting-tin and cover the whole thing) and place in the fridge to firm a little, but don’t leave them so long that they become too firm. Check after 20 minutes. If you are making them in advance, remove from the fridge in good time.
To serve pour a little pool of olive oil on top of each mousse and sprinkle on some sea salt.
Chocolate and olive-oil mousse with sea salt recipe source
MORE OLIVE OIL RECIPESChocolate and olive-oil mousse with sea salt recipe,