Chocolate, orange & olive oil mousse
"Recipe source: Ripe Figs cookbook. Refrigeration time: 1 hour."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (214.8 g)
- Calories 540.1
- Total Fat - 39.1 g
- Saturated Fat - 13.7 g
- Cholesterol - 603.8 mg
- Sodium - 244.3 mg
- Total Carbohydrate - 23.3 g
- Dietary Fiber - 3.2 g
- Sugars - 16.3 g
- Protein - 22.7 g
- Calcium - 117.3 mg
- Iron - 6.3 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt chocolate by placing it in a double boiler or by placing it in a heatproof bowl above a saucepan of boiling water or by microwaving the chocolate. Let it cool for a few minutes and then stir in the olive oil, cocoa powder and 1/4 teaspoon salt.
Step 2
In a bowl whisk the egg yolks and sugar together until they are pale and doubled in volume.
Step 3
In another bowl whisk together the egg whites with a pinch of salt until you have stiff peaks (I will use an electric mixer for this).
Step 4
Pour the chocolate mixture into the beaten yolks and then gently fold to combine. Stir in orange juice and then fold again.
Step 5
Spoon in the egg whites , one third at a time and keep folding the mousses together until there are no streaks.
Step 6
Spoon mousse into 6 ramekins and refrigerate for at least one hour . Bring ramekins to room temp before serving.
Step 7
To serve: drizzle some olive oil, orange zest and sea salt flakes over the ramakins, if desired.
Tips
No special items needed.
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