Gabriella Llamas’ Olive Oil Chocolate Mousse
Gabriella Llamas’ Olive Oil Chocolate Mousse
150g dark chocolate
125ml extra virgin olive oil
4 eggs, separated
125g caster sugar
1 tablespoon orange liqueur or brandy
pinch of salt
Melt the chocolate over boiling water and then slowly stir in the oil. Set aside to cool.
Beat the egg yolks with half the sugar until pale and fluffy.
Mix the chocolate mixture with the egg yolk mixture and stir in the liqueur or brandy
Whip the egg whites and salt until stiff and continue whipping, adding the remaining sugar gradually until it is all incorporated.
Fold the egg white mixture into the chocolate mixture and chill at least 2 hours.
Serves 6
