Servings
6
Prep time
Cook time
Recipe
Ingredients
- 150g dark chocolate, broken into pieces
- 1/3 cup olive oil (use a light-flavoured oil)
- 4 eggs, separated
- 1 tsp vanilla paste
- ¼ cup caster sugar
Method
- Place chocolate in a bowl over a pan of simmering water until smooth.
- Slowly add the olive oil, whisking the whole time. Once the oil is combined, set the chocolate mixture aside to cool. (Note that if you add the oil all at once, it will separate and refuse to come together. I tell you this from experience.)
- Place the egg yolks in a small mixer bowl and beat them until pale and creamy.
- Place the egg whites into a larger bowl and whisk them until soft peaks form, then add the vanilla paste and then the caster sugar in small amounts, whisking well between additions.
- Fold the chocolate mixture through the egg yolks gently. Take the chocolate and yolk mixture and fold it very gently through the egg whites. Spoon the mousse into serving glasses.
- You can eat straight away. It is thick enough to eat with a spoon at this point, but I recommend placing it in the fridge for 2 hours to firm it up even further.
- Serve dusted with cocoa.
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