Olive Oil and Swiss Dark Chocolate mousse with Balsamic Vinegar
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This dessert is a delightful blend of rich chocolate, smooth olive oil, and the subtle tang of balsamic vinegar, balanced with sweet honey and fresh fruit.
Ingredients (serves 4):
- 100g Swiss dark couverture chocolate
- 70g MANI Organic extra virgin olive oil
- 3 Medium eggs
- 80g Greek petimezi syrup (or agave syrup)
- 150g Single cream
- ½ Orange zested
- ½ Lemon zested
- 1 Tablespoon balsamic vinegar
- Sea salt, pinch
- 1 Tablespoon Greek thyme blossom honey (or blossom honey)
- 8 Grapes
- 20g Chocolate shavings
Preparation:
- Melt the Chocolate: Cut the couverture into smaller pieces, place them in a metal bowl, and melt in a water bath at around 40°C. Stir the chocolate with a wooden spoon until fully melted, then slowly stir in the olive oil.
- Prepare the Egg Yolk: Separate the eggs, then whisk the egg yolks with the syrup until frothy. Incorporate the mixture into the melted chocolate.
- Whisk the Egg Whites: Beat the egg whites with a pinch of salt until stiff peaks form.
- Add Citrus Zest: Fold a little grated zest of lemon and orange into the egg whites.
- Prepare the Citrus and Balsamic Reduction: Reduce the juice of ½ an orange and ½ a lemon by half, then turn off the heat. Stir in the balsamic vinegar and chill the mixture.
- Combine the Mixtures: Gently fold the egg whites into the chocolate mixture.
- Whip the Cream: Whip the cream until stiff and fold it into the mousse mixture as well.
- Layer the Mousse: Divide the mousse between four bowls, filling each halfway. Evenly distribute the cold balsamic reduction on top, then cover with the remaining mousse. Refrigerate for at least 4 hours.
- Garnish and Serve: Decorate the desserts with a drizzle of honey, grapes, and freshly shaved chocolate before serving. Enjoy!
Nutritional information per serving:
- Calories: 548 kcal
- Carbohydrates: 31.3 g
- Protein: 7.7 g
- Fat: 44.5 g
- Sugar: 25.8 g