Ingredients
Mousse
- 1 Egg
- 1 tbsp Extra virgin olive oil
- 80 g Dark chocolate (70% cocoa solids)
- 80 g Milk chocolate (35-40% cocoa solids)
- 300 ml Heavy cream (very cold)
Cardamom Chantilly Cream
- 100 ml Heavy cream (very cold)
- 1 tbsp Powdered sugar
- ½ tsp Vanilla bean paste
- ½ tsp Ground cardamom
To Serve
- 1 tbsp Flaky sea salt
- 1 tbsp Extra virgin olive oil
Instructions
- Prepare the Mousse Cream: Whip the 300 ml of cold heavy cream until it just reaches a soft peak stage. Be careful not to over whip as stiff peaks can make it difficult to fold later. Chill the whipped cream in the fridge while preparing the rest of the mousse.
- Warm the Egg: Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water. Crack the egg into the bowl and whisk continuously until the mixture becomes pale, frothy, and warm to the touch, ensuring the bowl bottom does not get too hot by occasionally lifting it away from the steam.
- Melt the Chocolate: Gently melt both the dark and milk chocolates in a microwave-safe bowl on a low to medium setting, stirring frequently until smooth. Then, stir in 1 tablespoon of extra virgin olive oil to enrich the chocolate mixture.
- Combine Chocolate and Egg: Slowly stir the melted chocolate and olive oil mixture into the warm whisked egg, ensuring the ingredients are well incorporated.
- Fold in Whipped Cream: Incorporate the whipped cream into the chocolate and egg mixture in three additions, folding gently each time to maintain the light mousse texture. Pour the mousse evenly into glasses or ramekins and refrigerate for at least one hour to set.
- Make the Cardamom Chantilly Cream: Whip the remaining 100 ml of cold heavy cream until it thickens and becomes gloopy. Sift in the powdered sugar, then add the vanilla bean paste and ground cardamom. Continue whipping until soft peaks form, indicating it’s ready for serving.
- Serve: Spoon a generous amount of the cardamom Chantilly cream over the chilled mousse. Drizzle a little extra virgin olive oil on top and finish with a sprinkle of flaky sea salt to enhance the flavor contrast. Serve immediately for best taste and texture.
Notes
- Ensure the cream is very cold for optimal whipping results.
- Take care not to overheat the egg during warming to prevent scrambling.
- Fold whipped cream gently to keep the mousse airy and light.
- This dessert can be prepared in advance and kept refrigerated for up to 24 hours.
- Use high-quality chocolate for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
