Chocolate mousse with olive oil and eggy bread

Rich and velvety; those are the words that describe this chocolate mousse the best. I got the idea for making this little dish from Masterchef Australia where they got some ingredients in the mystery box that could have made a chocolate mousse and eggy bread or french toast. This is also my entry for Paperchef where the ingredients to use for this month were chocolate, lime, bread and berries. The lime is in the eggmix by the way. You don’t see it but it’s there allright!

I did sort of have a different idea about how this should all look when I started out but as you can see it’s certainly not the best plated attempt… French toast is not very photogenic by itself and I probably should have whipped the cream a little more before making the chocolate mousse so it would have held a little bit better.

In terms of flavor I was very surprised it was so incredibly silky. I had never made or tasted chocolate mousse made with olive oil. I normally make the regular variety with eggs and egg whites and cream and butter but apart from the fact that this was much quicker to make I also thought the taste was fantastic and everything you want a chocolate mousse to be. Rich, creamy, chocolately and wonderful.

I had my lunch with brioche made into french toast by whipping two eggs, adding lemon zest and a little sugar and soaking the brioche in the egg. Then baking it and eating it with delicious coulis made of raspberries, strawberries and red currants.. Hmmm, delicious! Since the french toast is very simple I will share the recipe for the chocolate mousse with you.

The only downside to this mousse is that you will have to eat it straight away as it cannot be kept in the fridge. I don’t  know if that is true as we haven’t tested it, but it has something to do with olive oil not doing very well in the fridge. But it’s easy to half this recipe to whatever you need.

Olive oil chocolate mousse

4.7 from 3 reviews

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Recipe type: Dessert

Author: Simone van den Berg

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Serves: 4

Rich, indulgent and wonderful chocolately

Ingredients

• 150 gr dark chocolate of good quality
• 250 ml whipping cream
• 100 ml olive oil

Instructions

1. Melt your chocolate au bain marie. While it is melting whip the cream to soft peaks. Make sure it is not too soft as that will make your chocolate mousse still good, but not so firm.
2. When the chocolate is melted take of the heat and while stirring ad the olive oil in a slow but steady stream until it is all incorporated.
3. Mix the chocolate mix with the mousse and you’re done!

1.2.4

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I don’t think I am making any of this in the right order but I’m having some trouble getting the right ingredients for the things I should be making. Angela was kind enough to give us a bonus recipe which we can use to substitute if necessary for another recipe. My plan was to make the pork but – believe it or not – I cannot find the needed piece of pork!! I haven’t tried all butcher’s yet in our hometown, but sofar number one and two were a no go. O yes, I can order it, but then I have to buy the entire piece which is a couple of kilo’s of porkmeat. No space in my freezer so… that’s not gonna work. So while I continue my search for something as simple as a porkloin (!!) I decided to make the Italian Chocolate Mousse from Marcella’s book.

I love chocolate mousse. I – in fact – love it more then I should… Really not good for the waistline! My all time favorite of chocolate mousse recipe is one of Donna Hay which I made for christmas dinner last year. I just noticed that I didn’t write down the recipe on the blog, but you have got to believe me when I say it’s delicious.

So when I was going through the recipe and read that it includes rum I was a bit hesitant. I do not like liqueur in my food and rum is not my favorite kind of drink at all.

Especially when it’s in a recipe where there is no cooking involved so the alcohol cannot evaporate. But I followed the recipe anyway and I have to say; I was pleasantly surprised. There is only two tablespoons of rum in it anyway and far far away you do taste it but it’s certainly not an overpowering alcohol taste. Very subtle and very delicious actually.

Ofcourse I didn’t have it chilled properly as yet, so I only ate the little bit leftover. It’s supposed to be for 6 glasses but I guess my glasses are slightly bigger so I had 5 glasses and then a little bit. So I chilled the little bit as well and then decided I should taste it… As I said; simply delicious…

Italian chocolate mousse

170 gr of dark chocolate

4 eggs

150 ml whipping cream (very cold)

4 tablespoons of dark espresso

2 tablespoons of rum

2 teaspoons of sugar

1. Make a double boiler and bring the water to a soft simmer. Put the chocolate in a heat resistant bowl and leave to melt. Put a mixing bowl in the freezer.

2. Split the eggs and whip the eggyolk with the sugar till it becomes light and creamy. Add the melted chocolate, rum and espresso.

3. Put the cream in the bowl that came out of the freezer and whip untill it becomes stiff. Add the cream to the chocolate mixture and combine with a spatula untill it becomes one liquid.

4. Mix the eggwhites untill it becomes stiff and forms peak and add that to the chocolate mixture as well.

5. Put into 6 glasses and put in the fridge overnight.

Showing the structure of the mousse... mmm

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