Extra creamy chocolate mousse
OIL USES: Others
INGREDIENTS
SERVINGS: 6
- 200 gr dark chocolate (70%).
- 120 ml. GOYA® extra virgin olive oil.
- 4 egg whites (120g / ½ cup of pasteurized egg white)
- 4 egg yolks (80g/ ¼ cup of pasteurized egg yolks)
- 90 gr sugar
- 0.5 tsp salt
PREPARATION
1
Melt the chocolate.
2
Add the extra virgin olive oil to the melted chocolate and stir well.
3
Whip the egg white with ¼ tsp of salt until soft peaks form.
4
Mix the egg yolks and ¾ cup of sugar until the mixture is pale yellow and forms a ribbon.
5
Add the chocolate and EVOO mixture to the sugar and yolks one and mix well with a spatula.
6
Add little by little to the previous mixture the whipped egg white with folding movements.
7
Distribute the result in nice glass containers and refrigerate for 4 hours.
8
Serve with Chantilly cream on top and sprinkle cocoa powder on top.
9
Suggestions:
GOYA® extra virgin olive oil is the most suitable for pairing with chocolate, this way it will enhance the organoleptic properties of the chocolate and softens the bitterness of the dark chocolate.
GOYA® extra virgin olive oil is the most suitable for pairing with chocolate, this way it will enhance the organoleptic properties of the chocolate and softens the bitterness of the dark chocolate.
