Dark chocolate and olive oil. Two delicacies that complement each other in this recipe that reminds us of the flavors of bread with chocolate and oil from our childhood.
There are very few people who resist desserts that carry chocolate, basically because it is a sweet that falls in love. Well, this chocolate mousse is a special recipe made with healthier ingredients. An easy, light and irresistible option. Like all mousse, the texture is a fundamental point to be enjoyed in the mouth. The chocolate mousse acquires its spongy consistency similar to a foam, thanks to the air inside it. It expands when the whites are mounted.
A healthier and delicious way to prepare a homemade chocolate mousse is to substitute the fat with extra virgin olive oil. In this way you combine two products recognized for their nutritional properties and great energy contribution, but healthier.
Separate the yolks from the whites, reserving the whites in the refrigerator.
Melt the chocolate in a bowl in a bain-marie, in a gentle way, it must not exceed 50ºC so that it does not lose properties. Reserve covered so it does not get cold.
Beat the yolks with half the sugar, with rods, until they whiten and emulsify a little.
Add the melted chocolate little by little, mixing carefully. Add brandy and Betis olive oil in fine yarn to the mixture of yolks and chocolate, stirring with rods.
Mount the whites to the point of strong snow, using the rods and adding a pinch of salt to help the mounted. When they are already frothy, add the remaining sugar little by little. The whites will be ready when you can put the glass upside down without falling.
Mix the egg whites with the chocolate mixture, using a spatula or silicone tongue to gently remove with enveloping movements.
Pour into bowls or cups, and cool this creamy chocolate mousse with extra virgin olive oil in the refrigerator for at least four hours.
We can decorate the glasses with a little whipped cream and some mint leaves.
Note: the amounts indicated are for 4 people, preparation 30 min.
- 8 eggs
- 50 ml of Betis Olive Oil
- 150 gr of sugar
- 300 gr of chocolate coverage (minimum 70% of cocoa)
- 30 ml of brandy (optional)
- Mint leaves