Spanish Chocolate Mousse

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[vc_row][vc_column][vc_column_text]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.[/vc_column_text][trx_title color=”#000000″]Spanish Chocolate Mousse with Extra Virgin Olive Oil[/trx_title][trx_image url=”1469″ title=”Spanish Chocolate Mousse”][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”170 grms of very good dark chocolate chopped”][/trx_list_item][trx_list_item title=”3 large eggs separated”][/trx_list_item][trx_list_item title=”2/3 cup confectioners’ sugar, sifted after measuring”][/trx_list_item][trx_list_item title=”¼ double-espresso coffee at room temperature OR 1 tablespoon instant”][/trx_list_item][trx_list_item title=”2 tablespoons of Cointreau”][/trx_list_item][trx_list_item title=”¾ cup La Barre extra virgin olive oil” link=””][/trx_list_item][trx_list_item title=”Raspberries (optional)”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]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.[/vc_column_text][trx_reviews][/vc_column][/vc_row]

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