Chocolate mousse with olive oil and sea salt
Ingredients
Chocolate mousse
- 7 large eggs
- 300g of 64% dark chocolate , chopped
Tuile
- 175g of unsalted butter , room temperature and diced
- 175g of icing sugar
- 140g of egg white
- 170g of Doves Farm Plain White Flour
- 1 tsp lemon juice
Garnish
- 20g of white chocolate , grated
- 200ml of Carapelli Extra Virgin Olive Oil
- 1 pinch of flaky sea salt
Equipment
- Silicone leaf shaped tuile mould
Method
Begin by making the chocolate mousse base. Separate the eggs and whip the whites into stiff peaks
Melt the chocolate in a heatproof bowl over a gently simmering pot of water. Once fully melted, remove from the heat
- 300g of 64% dark chocolate , chopped
Add the yolks to the chocolate a small amount at a time, mixing well after each addition
Allow to thicken slightly, then add one large spoonful of the beaten whites to the chocolate base
Fold a small amount of the egg whites into the chocolate, then repeat with the remaining egg white mix
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
Chill the mix in the fridge for around 4–6 hours, or until fully set
Meanwhile, prepare the tuile base. Beat together the butter and sugar in a large bowl using an electric whisk
- 175g of unsalted butter , room temperature and diced
- 175g of icing sugar
Once creamed together, add in the egg whites and beat until a smooth paste forms
- 140g of egg white
Add in the flour and lemon juice then beat until the mix is smooth
- 170g of plain flour
- 1 tsp lemon juice
Preheat the oven to 175°C fan
Use a small spatula or mini palette knife to spread the mixture into the silicone tuile moulds
Bake for 2 minutes 30 seconds, then leave to cool in the moulds before removing
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
- 20g of white chocolate , grated
Drizzle in the extra virgin olive oil, then top with generous sprinkle of flaky salt
- 200ml of extra virgin olive oil
- 1 pinch of flaky sea salt
Go to Comments
Chocolate mousse with olive oil and sea salt
