Spanish chocolate mousse – There are not many desserts more sensual than chocolate mousse. The smooth, rich, creamy feel and simplicity of creating it make the whole chocolatey experience a great pleasure.
Spanish Chocolate Mousse with Extra Virgin Olive Oil
- 170 grms of very good dark chocolate chopped
- 3 large eggs separated
- 2/3 cup confectioners’ sugar, sifted after measuring
- ¼ double-espresso coffee at room temperature OR 1 tablespoon instant
- 2 tablespoons of Cointreau
- ¾ cup La Barre extra virgin olive oil
- Raspberries (optional)
Melt the chocolate in a small bowl in the microwave or in a saucepan over
very low heat. Let cool to lukewarm
In a medium bowl, with an electric mixer beat the egg yolks & sugar on
medium speed until smooth. Beat in the coffee & Cointreau just to combine
then stir in the melted chocolate. Add La Barre olive oil and mix well.
Thoroughly wash the beaters so they are free of grease.
In another medium bowl, beat the egg whites until almost stiff. Gently fold 1/3 of the egg whites into the chocolate mixture and whisk until patches of white
disappear.Repeat, whisking the remaining egg whites into the chocolate
mixture, 1/3 at a time. Do not overmix.
Transfer the mousse into a pretty bowl or individual dessert dishes, cover
and refrigerate until ready to eat. Serve cold with raspberries.