Chocolate Mousse with Olive Oil and Spicy Walnuts
Preparation time: 40min
Difficutly: Level 1
Using our Mani Terra Extra virgin olive oil and discover its fruity aromas.
200 g dark chocolate couverture, finely chopped
120 ml olive oil
4 eggs, separated
80 g granulated sugar
20 ml espresso coffee
20 ml cognac
For spicy walnuts:
80 g walnuts
25 g caster sugar
1 teaspoon cognac
¼ teaspoon bukovo pepper flakes
Put the chocolate in a bowl. Cover bowl with plastic wrap. Place in a microwave for 1 ½ minute on 800 watts, until it melts.
Add the olive oil in a slow steady stream while beating with a hand whisk, until all of the ingredients are completely combined. Set aside.
In a mixer, beat the egg yolks and half of the sugar 2-3 minute, until light and fluffy. Add the chocolate mixture, coffee and cognac. Transfer to a bowl and set aside.
Wash the mixers bowl and make sure it is completely dry.
Beat the egg whites along with a pinch of salt, using the whisk attachment. Beat for about 1-2 minutes, until light and fluffy. Gradually add the remaining sugar and gently beat until glossy stiff peaks form.
When the meringue is ready, transfer 1/3 of the meringue to the chocolate mixture, with the aid of a spatula.
Mix together until the chocolate mixture becomes less thick. Add another 1/3 of the meringue and gently fold in. (This is done gently so that our mousse remains airy and fluffy.) Add the remaining 1/3 of meringue and fold in the same gentle manner.
Divide the mousse into 6 200 ml serving glasses. Refrigerate for 1-2 hours, until firm.
For the spicy walnuts:
Preheat oven to 180°C (350°F) Fan.
Combine all of the ingredients for the spicy walnuts into a bowl, along with ½ teaspoon of salt. Spread on to a baking sheet lined with parchment paper. Bake for 4-5 minutes, until golden brown and crunchy. Remove from oven and allow them to cool to room temperature.
To serve, crumble the spicy walnuts over the mousse.