Cherry Chocolate Olive Oil Mousse
Cherry chocolate olive oil mousse has the most beautiful silky texture, a perfectly decadent dessert.
Servings: 10 people
Equipment
- You will need 10 x 125mL ramekins or cups.
Ingredients
- 200 dark chocolate, 90% cocoa
- 3 cups pitted cherries, defrosted
- 120 mL mild flavoured olive oil
- 5 eggs room temperature, separated
- 60 g caster sugar
- 1/4 tsp sea salt, plus a pinch
Instructions
- Break the chocolate into pieces and melt in a double boiler, or in a heat-proof bowl over a saucepan of simmering water.
- Puree the cherries in a blender with the olive oil, then stir the mixture into the melted chocolate. Set aside.
- Whisk the egg whites with a pinch of salt at high speed until soft peaks form (about 3 minutes).
- In a separate large bowl, whisk the egg yolks with the sugar and remaining 1/4 tsp salt until pale and creamy and doubled in volume. If your arms are strong and you're whisking quickly, this will take 3 -4 minutes.
- Fold the cooled chocolate mixture into the egg yolks, then gradually fold in the egg whisks until everything is fully incoporated.
- Spoon into 125 ml ramekins or cups, cover and refrigerate for at least 2 hours before serving