Chocolate mousse with olive oil


Let’s prepare chocolate mousse with olive oil. A light mousse which combines chocolate, olive oil and flower of salt in a unique way. A really special dessert! Prepare the mousse. Place the eggs in a large metallic bowl and beat lightly. Add the milk and mix for 1 minute. Then place the bowl on a saucepan with some water and place them on the heat (bain marie), stirring continuously for approximately 5-6 minutes, until the temperature rises and the eggs are pasteurized. Egg pasteurization is very important to avoid any bacteria from the eggs. Remove the bowl from the heat and set aside. Melt the chocolate in another bain marie Add the coffee and the olive oil and mix well, until the ingredients are combined. Place the milk-egg mixture in the bowl of a mixer, add the Asprothymos honey, the salt and the vanillin. Asprothymos is a rare species of thyme that grows on the mountains of Crete at an attitude of over 1500 metres. Beat at medium speed for 1 minute, then gradually pour the chocolate mixture and continue beating for a few minutes, until the ingredients are combined and they become a homogeneous chocolate custard. Divide the mousse in 6 bowls and refrigerate for at least 2 hours, until the mousse sets. Beat the fresh cream into a light whipped cream and refrigerate until you use it. Once the mousse sets, top it with one spoonful of whipped cream. Sprinkle with lemon flower of salt and serve.

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