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Ingredients
- 6 tbsp Robust EVOO (Coratina or Picual)
- 3 tbsp Chocolate Dark Balsamic Vinegar
- 7 oz dark chocolate broken into small chunks (make sure this is 75% cocoa solids for a truly decadent mousse)
- 4 oz warm water
- 3 large eggs separate yolks from white in two bowls
- 1 1/2 oz granulated sugar (substitute Monkfruit Sugar as a low-glycemic)
- sea salt sprinkles
- whipped cream (optional)
Ingredients
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Instructions
- Place the broken-up chocolate and the lukewarm water in a large-sized heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water.
- Maintain the heat at its very lowest, allowing the chocolate to melt slowly – it should take about five to seven minutes. Once melted, take the bowl off the heat and stir until it is smooth and has a nice, glossy consistency. Let the molten chocolate cool for three minutes. This technique is called “tempering chocolate”.
- Stir in egg yolks and mix with a wooden spoon.
- In a separate bowl, whisk up the egg whites to the mountainous-peak stage, whisk in the sugar, a little at a time, then whisk again until the whites are super glossy.
- Using a large spoon, fold a drop of the egg-white mixture into the chocolate and loosen it up, then gently fold in the rest. Tip: Less is more here, the mousse will benefit from a gentle handling at this point, keeping all the lightness of the air inside will lift the final dish.
- Divide the mixture of mousse between small cups, small bowls, creme-brulee ramekins or rock glasses and chill for at least 2 hours, covered with plastic wrap.
- When ready to serve, drizzle a bit of the EVOO and Chocolate Balsamic. Add a good dash of Sea Salt on top of the mousse.