Chocolate Mousse with Olive OIl & Sea Salt
About
Prep Time:
25 minutes (plus 4 hours chilling)
cook time:
-
serves:
10
This recipe sits within The Classic Long Lunch menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
6 eggs, separated
300-320g 78% Lindt chocolate
20g butter
1 cup thickened cream
80g caster sugar (50g for whites, 30g for yolks)
Flakey sea salt, for serving
1-2 tbsp good extra virgin olive oil, for serving
Preparation:
Separate whites and yolks into two large clean bowls
Beat yolks with 30g sugar until pale and voluminous
Microwave chocolate (and butter if using) in short bursts until smooth. Let it cool slightly so it doesn’t scramble yolks
Slowly whisk melted chocolate into the yolk mixture until combined
Lightly whip cream to soft peaks, fold into chocolate-yolk mix until just combined
Whisk egg whites to soft peaks, add 50g sugar gradually to stabilise, continue to firm peaks
Start by adding ¼ of the whites to loosen the chocolate mix, then gently fold in the rest in two additions until just combined
Transfer to serving bowl or individual glasses, cover and refrigerate for at least 4 hours or overnight
Remove from fridge 20 mins before serving, top with flakey sea salt and a drizzle of good quality extra virgin olive oil
