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Dark Chocolate Mousse

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Chocolate Mousse with Olive Oil

This Dark Chocolate Mousse is decadence, made simple. Made with a handful of premium ingredients including – Valrhona Guanaja 70% Chocolate, it's finished with a drizzle of JAN ROC Koroneiki Extra Virgin Olive Oil for that luxurious finish. Garnish with PONS Salted Marcona Almonds, Tasman Sea Salt, and shards of Bizzarri Dolci Almond Bread for the perfect salty-sweet crunch.
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Course Dessert

Ingredients
  

Chocolate Mousse

  • 200g Valrhona Guanaja 70% chocolate feves
  • 500ml thickened cream, divided into two separate bowls

To Garnish

  • JAN ROC Koroneiki Extra Virgin Olive Oil (allow 1-2 tbsp per serve)
  • 3 tbsp PONS Salted Marcona Almonds, roughly chopped
  • Tasman Sea Salt, to sprinkle
  • 100g Bizzarri Dolci Almond Bread

Instructions
 

Chocolate Mousse

  • Add half of the cream to a heatproof bowl. Heat until just warm to the touch (using the microwave or double boiler method.)
  • Add the chocolate feves and stir gently until smooth and fully melted. (Microwave for another 30 seconds) if needed. Chocolate should be smooth and glossy, set aside.
  • Whip the remaining cream in a separate bowl until soft peaks form, be careful not to overwhip.
  • Drizzle chocolate mixture into the whipped cream and gently fold together until the mousse is light and fluffy. Chill in the fridge for a minimum of 40 mins to allow the mixture to firm.
  • Optional - spoon mousse into individual serving glasses if preferred, and allow them to chill. Or serve mousse directly onto plate once chilled.

Garnish & Serve

  • Drizzle with extra virgin olive oil, top with crushed almonds, and a pinch of sea salt. Serve with almond bread.

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