Olive Oil Chocolate Mousse with Raspberry Jelly - Moro Olive Oil
Indulge in a light and flavorful Olive Oil Chocolate Mousse with Raspberry Jelly, made with Moro Frutal Extra Virgin Olive Oil. Perfect for dessert or a special snack!
Ingredients
- Dessert , Snack
- 2 teaspoons gelatine
- 1 cup water
- ¼ cup caster sugar
- 150g frozen raspberries
- 300g premium dark chocolate, chopped
- ½ cup Moro Frutal Extra Virgin Olive Oil
- ¼ cup port
- 3 eggs, separated
- 01 Soak gelatine in ¼ cup cold water until water is absorbed.
- 02 Combine remaining ¾ cup water and sugar together and bring to the boil.
- 03 Remove from heat and whisk in gelatine until dissolved.
- 04 Stir in raspberries and allow to semi-set in refrigerator.
- 05 Melt chocolate in microwave on Medium for 2 minutes, stirring occasionally or in a bowl over simmering water until melted.
- 06 Stir in Moro Frutal Extra Virgin Olive Oil and port and allow to cool.
- 07 Beat egg whites until stiff peaks form and gently beat in yolks one at a time.
- 08 Fold into chocolate mixture and spoon into serving glasses.
- 09 Top each mousse with semi-set raspberry jelly and refrigerate until completely set.
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