Desserts

Chocolate Mousse

Cook with:
Filippo Berio Extra Virgin Olive Oil
Serves: 8
Preparation time: 20 mins
Cooking time: 0 mins

Ingredients:

  • 175g good quality dark chocolate (70% cocoa solids)
  • 3 large eggs, separated
  • 100g golden caster sugar
  • 3 tbsp very strong coffee (e.g. Espresso)
  • 1-2 tbsp brandy (depending on taste)
  • 100ml Filippo Berio Extra Virgin Olive Oil

Method:

  1. Break the chocolate into a bowl, place over a small pan of simmering water and allow to melt. Remove the bowl from the pan and allow to cool until lukewarm.
  2. Meanwhile, put the egg yolks and sugar into a large bowl and whisk until thick and pale in colour. Whisk in the coffee, brandy and Filippo Berio Extra Virgin Olive Oil. Then gradually fold in the melted chocolate.
  3. Whisk the egg white until almost stiff, quickly fold in a large tablespoon to the chocolate mixture until smooth. Add the rest of the egg white and lightly fold in, trying not to beat out the air.
  1. Pour the mixture into 8 small dishes or 6 large shot glasses and place in the refrigerator until set.
  2. Serve cold with fresh berries.

Cooks tips:

Sprinkle some extra grated chocolate or flakes of chocolate over the top of each mousse, for an extra touch of luxury.