This is the most indulgent (and consistent) chocolate mousse I know. Whilst there are a few steps involved it’s worth it for its super silky texture, brilliant flavour balance and hold. Needless to say a good quality chocolate is a must as the flavour really shines through. The olive oil adds to the silky texture whilst adding a grassy, fresh back note. It’s quite special. Great served individually or to share.
500g Crème Anglaise (see below)
350g 70% dark chocolate
500g Whipped Cream- whipped soft peaks
100ml extra virgin olive oil
Sprinkle of sea salt
Crème Anglaise (500g)
250g Milk
210g Double cream
150g Caster sugar
100g Egg yolks (about 5 egg yolks)
To make the Crème Anglaise, add the milk and cream to a medium saucepan.
In a separate bowl place the egg yolks, and caster sugar and mix with a whisk straight away.
Heat the cream and milk to just before the boil, then pour a little onto the egg/ sugar mix, before adding it all.
Whisk together and pour the combined mixture back into the pan over a low-ish heat to cook the custard out. Stir continuously (do not leave and do not boil) until it thickens and coats the back of the spoon.
Remove from heat and pass through a sieve and whisk to help remove some of the residual heat, as this will prevent the eggs from overcooking
To finish
Pour the hot custard onto the chopped-up chocolate and let sit for about a minute to help the chocolate melt, pour in the olive oil, before stirring to combine, cool then whisk the cream to soft peaks.
Fold this gently into the chocolate custard using a whisk, until it is gloriously chocolatey and smooth and silky. Don’t be alarmed that it will be quite runny at this stage – it will set I promise!
Spoon into a large serving bowl or individual bowls as you wish. Chill for 3 hours before serving.
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