We are Greeks and we put olive oil into anything. For this recipe we use high quality chocolate and unripe extra virgin oil, but if it is too intense for your tastes, skip the ‘unripe’ part which gives a distinct fruitiness to the result.
It’s a rather uncomplicated recipe, unless you have a toddler who wants to participate in every step.
Adapted from a recipe by Stelios Parliaros. Serves 4-5
- 200g good quality dark chocolate (66% cocoa solids)
- 40g extra virgin olive oil
- 4 egg yolks
- 4 egg whites
- 50g caster sugar
- 2 Tbsp brandy
Break the chocolate into small pieces and drop into a bowl with the olive oil. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the chocolate has melted, stirring occasionally to mix with the olive oil.Remove the bowl from the pan. Cool slightly.
Beat the egg yolks with the brandy until pale yellow. Whisk in the melted chocolate.
Using an electric mixer, whisk the egg whites until soft peaks form. Add the sugar, whisking until stiff peaks form.
Gently fold whites into the chocolate mixture with a large spoon or rubber spatula until completely combined.
Divide the mousse into 4-5 ramekins, cups or glasses each with a capacity of 125ml and refrigerate for at least 3 hours.