Chocolate mousse with olive oil
This chocolate mousse from Peter Sanchez-Iglesias is made light and airy from whipped egg whites, but has a touch of extra richness and pepperiness from arbequina olive oil. It’s a simple dessert, and definitely worth investing in some good chocolate for. At the restaurant it’s garnished with slivers of toasted sourdough.
Ingredients
Metric
Imperial
- 200g of 70% dark chocolate, Peter used Amedei Toscano Black 70% chocolate
- 80g of milk
- 100g of egg white
- 35g of caster sugar
- 1 egg yolk
- 10ml of arbequina olive oil
Equipment
- 5cm metal pastry rings 8
- Piping bags
Method
Line 8 mousse moulds (2 inches wide and 2 inches deep) with cling film
Melt chocolate over a gentle bain-marie. Once melted remove from the heat. Warm the milk in a separate pan to no more than 60°C
- 200g of 70% dark chocolate, Peter used Amedei Toscano Black 70% chocolate
- 80g of milk
Whip the egg whites, gradually adding the sugar as you go, until they form soft peaks
- 100g of egg white
- 35g of caster sugar
Whisk the egg yolk into the warm, melted chocolate. Next, slowly add the warmed milk to the egg yolk mixture and whisk gently. Finally, add in the olive oil
- 1 egg yolk
- 10ml of arbequina olive oil
Add the whipped egg white, starting with a small amount to stabilise the mixture, and then gently folding in the remainder with a rubber spatula
Decant the mousse into piping bags, and distribute evenly between the lined moulds. Drizzle with more olive oil to serve
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