Chocolate and Olive Oil Mousse

Bertolli Olive Oil has launched an online campaign to educate food lovers around Australia on the benefits of using the correct type of olive oil for cooking. With that campaign, I was sent some of their products to use to try. I thought I would try something sweet, and made a chocolate an olive oil mousse. 

Each Bertolli Oil can be used for different things. A great guide is:

• Classico: Best choice for barbequing & roasting.

• Extra Light: Best for baking and frying.

• Extra Virgin: Best for salads, pasta sauces & dips.

For more information, visit the Facebook Page: https://www.facebook.com/BertolliOliveOil?fref=ts

Chocolate & Olive Oil Mousse (8 Servings). Recipe adapted from taste chocolate & olive oil mousse.

300g dark chocolate (chopped)

250ml Bertolli extra virgin olive oil

8 eggs, separated

250g caster sugar

Pinch of salt

1tbsp Hazelnut extract or Frangelico

Optional

Whipped cream

Praline

Crushed nuts

Method:

1. Using a double boiler/bain marie method, melt the chocolate. Once all the chocolate is melted, slowly add the extra virgin olive oil until all combined. Remove from heat.

2. Add 125g caster sugar to the egg yolks, Using an electric mixer, mix until pale and thick. Add in hazelnut extract or frangelico.

3. Add melted chocolate and mix until well combined.

4. Using clean beaters, whisk egg whites until soft peaks form. Add salt. Once peaks form slowly add in sugar and thoroughly mix after each addition. The end product should look like meringue.

5. Using a rubber spatula, gently fold egg whites into chocolate mixture.

6. Spoon into 8 cups/bowls and chill for atleast 4 hours or overnight. 

7. Top with whipped cream, crushed hazelnuts or praline and serve.

I used paper ice-cream cups for the chocolate mousse.When I made it, I didn't add the salt. This resulted in the mousse to be quite sweet. Also, I used a dark chocolate that was 47%. Next time I would use a chocolate with a higher percentage coca content, and add the salt. However, it was a great textured mousse, and one to keep in my recipe book.

Praline from Morish

Good food, good times!