CHOCOLATE AND OUROGAL CENTENARIUM MOUSSE WITH SEA SALT
Bring out the flavour of the chocolate in this fabulous rich dessert.
An indulgence hard to resist.
Rich chocolate mousse made with OUROGAL CENTENARIUM Extra Virgin Olive Oil
INGREDIENTS
250g dark chocolate (70% cocoa)
5 large organic eggs
80g cup sugar
1½ tablespoon brandy
125ml OUROGAL CENTENARIUM plus extra to serve
Sea Salt
EXECUTION
Melt the chocolate in a bowl set over a pan of simmering water, stirring from time to time. (The bottom of the bowl should not touch the water.) Leave to cool a little. Stir 30g of the sugar into the five egg yolks, then gradually add this to the chocolate. Slowly and steadily stir in the olive oil, then the brandy.
Beat three egg whites and a little salt until soft peaks form, then add the remaining sugar and keep beating until glossy. Fold the whites into the chocolate mixture with a metal spoon, making sure that there are no white streaks.
Divide the mixture between six dishes each with a capacity of 125ml. Cover each dish with clingfilm (or set them all in roasting-tin and cover the whole thing) and place in the fridge to firm a little, but don’t leave them so long that they become too firm. Check after 20 minutes. If you are making them in advance, remove from the fridge in good time.
To serve pour a little pool of OUROGAL CENTENARIUM on top of each mousse and sprinkle on some sea salt.
