Chocolate mousse with Nefeli extra virgin olive oil

Ingredients:

  • 150g of high quality 72% cacao bittersweet chocolate, chopped
  • 100ml Nefeli Extra virgin olive oil
  • 4 eggs at room temperature, separated
  • 60g sugar
  • A pinch of sea salt
  • Fresh mint leaves
1

Melt the chocolate using a double boiler and let cool slightly for approx. 10 minutes. Add the Nefeli extra virgin olive oil and stir.

2

Place the egg whites in a large bowl and beat until soft peaks form and set aside.

3

Use another bowl to whisk the yolks, sugar and pinch of salt until pale yellow and about doubled in volume. Add the chocolate/ oil mixture and whisk until smooth.

4

Add a generous spoonful of the egg white mixture to the chocolate mixture. Stir until completely incorporated. Pour the chocolate mixture into the bowl of egg whites. Gently fold with a large spoon or spatula until completely combined.

5

Divide the mousse into 4 to 6 serving bowls and cover with plastic wrap. Chill overnight or for approx. 12-14 hours.

6

When the mousse is ready, add a mint leaf and serve!!!