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Sophie Grigson's Chocolate & Olive Oil Mousse

Preparation

Step 1


Melt the chocolate, then leave to cool for 5 minutes or so. Whisk the egg yolks with the muscovado sugar, until the sugar has dissolved. Whisk in the olive oil a little at a time to create a gorgeous voluptuous thick gloop. Whisk the melted chocolate, a slurp or two at a time, into the gloop.  You should end up with an even more voluptuous, thick, glossy, chocolatey gloop but don’t panic if it shows ominous signs of graining. Just carry on and all will be fine.       


Step 2


Whisk the egg whites until they form soft peaks. Fold into the chocolate mixture. Divide between 4 small bowls or espresso cups or ramekins and chill for a few hours.     


Step 3

 

Just before serving drip a few drops of fresh olive oil over each mousse, and sprinkle with a few flakes of salt.






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Ingredients

  • 100g dark chocolate, finely chopped

  • 2 egg yolks

  • 80g light muscovado sugar

  • A pinch of salt

  • 4 tablespoons extra virgin olive oil

  • 3 egg whites

  • A little extra olive oil

  • Sea salt flakes

Sophie Grigson's Chocolate & Olive Oil Mousse

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