top of page

OLIVE OIL & SEA SALT DARK CHOCOLATE MOUSSE

  • Mar 20
  • 1 min read

Updated: Mar 26

Greek style roasted leg of lamb with roasted potatoes, cherry tomatoes and tomato sauce on a white plate.

SERVES 4-6 | PREPARATION TIME: 30 MINUTES


A melt in your mouth chocolatey moussey delight from George Upshall, Head Chef at the Michelin & Good Food Guide listed Wild Flor restaurant in Brighton & Hove. George has been a big fan of our olive oil for many years and only uses OliveOlive in his kitchens. If you live down on the south coast why not treat yourself to an exceptional culinary experience: www.wildflor.com


INGREDIENTS

200g good quality dark chocolate

6 eggs

75g sugar


METHOD 

Melt the chocolate over a bain marie. Mix in the olive oil and stir until smooth and shiny.


Separate the eggs. Whip the yolks with 45g sugar until doubled in size. Now whip the egg whites, then slowly add the remaining 30g sugar to form a meringue.


Gently fold the yolk mixture into the chocolate mix, then fold meringue into the chocolate mix. Place in the fridge to chill, and serve with a drizzle of olive oil and a pinch of sea salt.

Comments

bottom of page