Chocolate Mousse with Olive Oil Recipe
This chocolate mousse from Peter Sanchez-Iglesias is made light and airy from whipped egg whites, but has a touch of extra richness and pepperiness from arbequina olive oil. It’s a simple dessert,...
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Cooking tools:
- Mousse mould
- Piping bag
- Double boiler
- Instant-read thermometer
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spatula
- Plastic wrap
Ingredients
- 200g of 70% dark chocolate, Peter used Amedei Toscano Black 70% chocolate
- 80g of milk
- 100g of egg white
- 35g of caster sugar
- 1 egg yolk
- 10ml of arbequina olive oil
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