How to make chocolate olive oil mousse

My protagonist, Kate Spence, makes a batch of these chocolate olive oil mousses in a scene in my new novel (working title Happy Ever After). It’s one of those scenes, you know, the ones where the story changes direction, and these little mousses are partly responsible for that change.

My daughter, who has never read a word I’ve written – and probably never will – nevertheless agrees that these have the power to create a change in direction. They really are that luxuriously good.

The recipe comes from Nigella’s At My Table, but I’ve also experimented with adding some orange rind to the melting chocolate. It makes the finished result a little like a Terry’s chocolate orange.  I’d encourage you to play around with them. I haven’t tried it yet, but I wouldn’t be surprised if chilli wouldn’t also work – just a touch, mind you.

These are quick and easy to make, but I’d urge you to make sure that you use the good olive oil in them – you know how you have your cooking olive oil and the one you use for drizzling? It’s the drizzling quality one that you want – just not too peppery. I know, I’m getting picky. You also want to make sure that your chocolate is the good stuff – 70% cocoa solids – and have your eggs at room temperature. Oh, and sea salt flakes – don’t be tempted to use the stuff in your salt shaker.

You need to pop them in the fridge to set for at least 20 minutes, but if you’re making them ahead, it’s best to have them at room temperature to eat. You want them to be smooth, not hard set…if you know what I mean.

Finally, because they’ve got raw egg in them, don’t eat them if you’re pregnant or immune challenged…I’m sure that you know the drill about raw egg.

One last thing – I know I’ve only just finished posting my wellness goals for 2018, but these are quite rich so a little bit really does go a long way…

What you need

150g chopped dark chocolate

100ml extra virgin olive oil

4 large eggs, separated

50g caster sugar

sea salt flakes

What you do with it

Melt the chocolate in the way you normally would. I do it in the microwave at 30-second intervals, but you can also do it over simmering water if that’s the way you normally do it. However you do it, take it off before it’s completely melted and stir until the last of the chocolate is melted. Leave it to cool for about 10 minutes and then stir in the olive oil.

Whisk the egg whites and a pinch of sea salt until you get firm peaks. As old as I am I still love turning the bowl upside down over my head to make sure it doesn’t fall out.

In another bowl whisk the egg yolks, caster sugar, and 1/4 teaspoon of sea salt until it’s pale and fluffy and almost doubled in size.

Gradually pour the chocolate and olive oil mix into the eggy mix and fold until it’s all combined. Now take 1/3 of the egg white and fold it in. You can smash this about a bit until it’s all smooth, but you’ll need to be gentler with the rest – which you’ll do in two more batches.

Once it’s all folded through and there are no white streaks, spoon it into your ramekins or espresso cups. I also put some into a sherry glass – just so I can have a taste.

 

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