Blood Orange Chocolate Olive Oil Mousse

Blood Orange Chocolate Olive Oil Mousse

photo credit: Lisa Brooke@spoonfulofpixels

Serves 6 

6 ounces high quality bittersweet chocolate (chopped)

2 tablespoons juice from blood oranges + 1 tablespoon blood orange zest

2 tablespoons very strong brewed coffee or espresso

4 large eggs, separated

1/2 cup California extra virgin olive oil

2 tablespoons sugar

Pinch of sea salt

1. Melt the chocolate, juice and coffee together in the top of a double boiler. Once melted, add the pinch of salt and the tablespoon of zest, stir  and remove from the heat.  Stir the egg yolks in one at a time then add the olive oil using a hand held mixer or wooden spoon.

2. In a separate bowl, start whipping the egg whites and when they begin to stiffen add the sugar. Whip to stiff peaks. Fold the beaten egg whites into the chocolate a quarter at a time, thoroughly amalgamating in between additions until all the whites have been folded in. Spoon the mixture into 6 individual ramekins or one large pretty serving bowl.  Garnish with fresh mint and or chocolate shavings, coco powder or small slices of orange.

3. Refrigerate until ready to serve.

4. Savor with someone you love.

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