Spiced Chocolate Mousse with Olive Oil Drizzle & Salt
Posted by Cassidy Snow on
When talking about rich and decadent flavours perfect for the chillier weather these spiced chocolate mousses are such a simple, yet impressive dessert to pull out for any weeknight dinner or fancy gathering. The flavours of the cayenne and cinnamon compliment the deep earthy bitterness of the chocolate and sing alongside the smooth airy cream, in a beautiful combo that leaves your mouth wanting more. To finish it all off you top it with high quality Extra Virgin Olive Oil and Maldon salt which adds to the decadence of the dessert, creating a silky smooth texture on the tongue.
Ingredients...
- 3 1/2 oz dark chocolate (62%-75%)
- 1 tbsp unsalted butter
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4-1/2 tsp cayenne
- 1/4-1/2 tsp cinnamon
- pinch of salt
- 1/2 cup 35% cream
- Maldon finishing salt
- Extra Virgin Olive Oil
Method...
- Break or chop up chocolate into small pieces and set aside with butter.
- Add egg yolks, water and salt to a metal mixing bowl. Over another pot with about 1-2 inches of water, create a double boiler making sure no water is touching your bowl. Bring the pot of water to a simmer until steaming, place bowl over the pot and cook while whisking constantly until mixture is thick, foamy, and hot to the touch. Or has reached 145f-150f (63c-65c).
- Once the yolk mixture is to the right temp, add in the chocolate and butter whisking until the chocolate has completely melted. Let rest on the counter for a couple minutes, whisking occasionally, until the mixture is cooled to just above room temperature.
- While chocolate is cooking whip your cream to medium stiff peaks, it is important that you do not go too far or the mouse can become grainy.
- To the whipped cream add 1/3 of the cooled chocolate mixture and fold with a rubber spatula until almost incorporated. Gently fold in the remaining chocolate mixture, trying to not over mix and lose air.
- Transfer to 4 5oz ramekins, wrap the tops, and chill for at least 1 hour.
- To serve drizzle the top with high quality Extra Virgin Olive Oil and a pinch of Maldon salt.
Makes 4 Ramekins
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