Chocolate mousse with olive oil and sea salt

  • 4-6
  • 40 minutes plus 4-6 hours for the mousse to set
5.00

This rich, velvety chocolate mousse is made with only two ingredients: eggs and chocolate. Served with a crispy tuile, a drizzle of extra virgin olive oil and a pinch of flaky salt, it's a perfect balance of sweet and salty notes.

First published in 2024

Ingredients

Metric

Imperial

Chocolate mousse

Tuile

Garnish

Equipment

  • Silicone leaf shaped tuile mould

Method

1

Begin by making the chocolate mousse base. Separate the eggs and whip the whites into stiff peaks 

2

Melt the chocolate in a heatproof bowl over a gently simmering pot of water. Once fully melted, remove from the heat

3

Add the yolks to the chocolate a small amount at a time, mixing well after each addition 

4

Allow to thicken slightly, then add one large spoonful of the beaten whites to the chocolate base 

5

Fold a small amount of the egg whites into the chocolate, then repeat with the remaining egg white mix 

6

Once the chocolate and whites are folded together and there are no large clumps of whites remaining, transfer the mix to a bowl and cover with a layer of cling film

7

Chill the mix in the fridge for around 4–6 hours, or until fully set 

8

Meanwhile, prepare the tuile base. Beat together the butter and sugar in a large bowl using an electric whisk

9

Once creamed together, add in the egg whites and beat until a smooth paste forms 

10

Add in the flour and lemon juice then beat until the mix is smooth 

11

Preheat the oven to 175°C fan

12

Use a small spatula or mini palette knife to spread the mixture into the silicone tuile moulds 

13

Bake for 2 minutes 30 seconds, then leave to cool in the moulds before removing

14

To serve, use a microplane to grate the white chocolate over the plate then use a large, hot spoon to place a scoop of the chocolate mousse, around ⅕ of the mix, over the top. Dip a spoon into hot water then use the back to create a dent in the top of the mousse 

15

Drizzle in the extra virgin olive oil, then top with generous sprinkle of flaky salt 

First published in 2024

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