This is a print preview of "Recipe For Olive Oil Chocolate Mousse" recipe.

Recipe For Olive Oil Chocolate Mousse Recipe
by Tandy Sinclair

The quality of the olive oil will make the difference to the taste of the olive oil chocolate mousse, so be sure to use the best you can afford. The mousse has a great umami flavour from the truffles. Head straight on to the recipe ♥

Weltevrede Chocmint Cabernet Sauvignon

I was asked by Weltevrede Wine Estate to match their wines to food. And deciding that I would make this more challenging, I set out to come up with a dessert to highlight and enhance the chosen wine, their Chocmint Cabernet Sauvignon. By pure chance, I had recently made a batch of chocolate and orange gelato, using my home made orange marmalade. Serving that up after dinner, where we were drinking the wine to go with our meal, I knew straight away that this combination would be perfect for the wine. But I wanted to make something special, not only because of the wine. Willow Creek had sent me a bottle of their truffle flavoured olive oil as I had a flavour combination in mind for it. I knew that truffles and honey were a perfect match, and I took all of these ideas and put them to very good use in making this olive oil chocolate mousse. There are many flavoured olive oils available in the market, so use what you can get, such as orange, or even basil to make this recipe if you want to amp up the flavours. The addition of salt is extremely important to make the chocolate ‘sing’. We thought that the texture was amazing, and with each sip, I knew this was the perfect match for the wine.

285g 70% dark chocolate, roughly broken up 8 eggs, separated 150g honey, divided 125mls truffle flavoured olive oil, or any flavour of your choice 30mls orange essence 1.25mls flaked salt

Place the chocolate into a bowl and melt over a bain-marie Set aside to cool Place the egg yolks and 100g of the honey into a bowl Whisk until combined Add the oil, essence and salt Whisk until it reaches the ribbon stage Add the melted chocolate and whisk until combined Place the egg whites into a stand mixer bowl Add the honey and whisk to stiff peak stage Using a large serving spoon, add one generous spoon of the egg whites to the chocolate Stir until completely combined Place this mixture gently into the egg whites Fold using the spoon until there are no traces of the egg whites Spoon of the mousse into individual serving dishes Cover with cling film and leave to set in the fridge overnight Serve with orange segments and a bit of the syrup 3.5.3208

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Disclosure: I was asked to create recipes for Weltevrede. A case of the wine was sent to me. A donation in lieu of payment has been made to The Edge Of Life Fund. The olive oil used in this recipe was sent to me by Willow Creek. This post is in line with my blogging policy.

What I blogged November 26:

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About Tandy

Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.