Texturenya lembut di mulut dan meninggalkan kesan mewah setiap kali mencicip chocolate moose ini. Resepnya gak sengaja saya dapetin waktu jalan-jalan di jagad penuh chocolate, cheese and cake. My hubby love chocolate cake so much and i hope he will love me more when i serve this wonderful silky mouth-feel, airy, but definitely not light with the taste of olive oil AND eggs AND sugar AND whipped cream!
Here is the recipe:
Chocolate moouse
Chocolate mousse with olive oil
Recipe source: adapted from NZZ Format
Required time: prep. 15 min., chilling at least 4 hours
Ingredients (serves 4 to 6):
200g dark chocolate
100g olive oil
3 egg yolks (large eggs)
3 egg whites(large eggs)
100g sugar
200ml heavy cream
Slowly melt the chopped chocolate in a bain-marie while continuously stirring, then add the olive oil until evenly combined. Put aside and let cool slightly.
Beat the egg yolks and white sugar (50g) until the cream turns pale and thick.
In a separate bowl beat the egg whites and white sugar (50g) until stiff.
In another bowl whip heavy cream until stiff.
Take the bowl with the chocolate/olive oil mix and carefully fold in one after another: start with the creamy egg yolks, then the stiff egg whites and lastly the whipped cream. Fill in nice serving bowls, cover with cling film and chill in the fridge for at least 4 hours, better over night.
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