Mousse au chocolate with Aetos olive oil
Recipe for 4 servings:
Preparation:
Beat the egg whites and the sugar until stiff: Whisk cream until medium to stiff peaks form. Do not over beat.
Melt the chocolate with the olive oil in a bowl placed over a pan of simmering water. Take the pan off the heat. Beat lightly the egg yolks and pour in the melted chocolate: whisk quickly until smooth.
Add alternating the whipped egg whites and the whipped cream into the chocolate until perfectly blended.
Portionate the mousse into cups and put them in the fridge for at least two hours.
This dessert tastes best when served with berries.
Elisa Kostner, Pâtissière at the ADLER Mountain Lodge
- 180 g dark chocolate (at least 66% of cocoa)
- 140 ml of olive oil
- 3 egg yolks
- 3 egg whites
- 55 g sugar
- 200 ml whipped cream
Preparation:
Beat the egg whites and the sugar until stiff: Whisk cream until medium to stiff peaks form. Do not over beat.
Melt the chocolate with the olive oil in a bowl placed over a pan of simmering water. Take the pan off the heat. Beat lightly the egg yolks and pour in the melted chocolate: whisk quickly until smooth.
Add alternating the whipped egg whites and the whipped cream into the chocolate until perfectly blended.
Portionate the mousse into cups and put them in the fridge for at least two hours.
This dessert tastes best when served with berries.
Elisa Kostner, Pâtissière at the ADLER Mountain Lodge
10.05.2017
Hotel Adler Resort
