Arbequina Olive Oil Chocolate Mousse with Pistachio Dust, Himalayan Pink Salt and Fresh Raspberries

4 Mar

It’s been a long time since I made Olive Oil Chocolate Mousse and since a friend gave me a beautiful bottle of Robert Oately Arbequina Extra Virgin Olive Oil last week I thought I would make it again. I don’t particularly like egg in desserts even if the flavour can’t be detected so I love this recipe that simply uses chocolate, cream and olive oil.

150g good quality dark chocolate (I used Callebaut 53.8%)

100g extra virgin olive oil (again make sure it’s good quality and not just a boring olive oil you use for cooking)

250g pouring cream

Fresh raspberries

Pistachio dust

Himalayan Pink Salt

Slowly melt the chocolate in a bowl over a pot of simmering water. When smooth and glossy, mix through the olive oil until well combined. Set aside to cool slightly while you whip the cream until it reaches soft peaks.

Slowly pour the chocolate and olive oil mixture into the cream and fold through. Don’t mix it too much or you will knock the air out of the cream and your mousse won’t be as light and fluffy. Put in the fridge to chill for atleast an hour or until ready to serve.

Sprinkle each serve with pistachio dust and just a little salt to bring out the chocolate and olive oil notes. A few raspberries on the side are perfect to add some tartness and cut through the richness of the mousse.

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