Saturday, 13 April 2013

Chocolate Olive Oil Mousse


With a few ingredients you can create a simple but gloriously rich dessert. It has the beautiful chocolate and vanilla flavours blended with a hint of Almond liqueur and the smoothness of the olive oil and whipped cream. You can top with some almonds and serve with some fresh raspberries and don't forget a pinch of sea salt.

You will need:
  • 1 cup best quality semi-sweet chocolate chips (190 grams) or good quality chopped chocolate
  • 1/2 cup best quality mild fruity olive oil - I used Greek Parthena
  • 1 cup whipping cream
  • 1 tsp pure vanilla paste
  • 1 tbsp vanilla sugar
  • 1 tbsp DiSaronno Almond liqueur
  • 2 tbsp sliced almonds to top
  • sprinkle of Maldon sea salt



Step 1: in a large measuring cup or microwaveable dish add chocolate chips and microwave in 20 second increments until liquid. Remove the chocolate after each 20 seconds to stir. It took 4 times at 20 seconds to melt my chocolate and after the last increment I had to stir for a few seconds to melt the last bits of chips that had any shape.

Step 2: add olive oil and stir well to combine with chocolate. Place in fridge to cool down while you whip the cream.


Step 3: in a large bowl add cream, vanilla paste, sugar and Amaretto. Whip until stiff peaks.


Step 4: when chocolate has cooled (this takes like 5-10 minutes in the fridge) add to the whipped cream and fold in until mixed. 


Step 5: spoon in or add mousse to a Ziploc bag cutting off one end and squeeze your mousse into pretty serving dishes.


Sprinkle a few sliced almonds on top and a sprinkle of sea salt  to finish. Place plastic wrap on top and let set at least 1 hour to several hours in the fridge. Add some fresh raspberries or strawberries and this is a decadent and very easy dessert.

















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