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Chocolate Mousse

This recipe for Chocolate Mousse comes from Filippo Berio the Italian Olive Oil producers.

Not all olive oils are created equal. Just like fine wine, olive oils are moulded by the terrain, season and olive varieties used to make each blend. There are more than 1,000 different varieties of olive and each has its own distinctive flavour profile. Family run Italian olive oil specialists, Filippo Berio, knows this only too well and uses only the finest olive oil blends from across the Mediterranean to produce its deliciously unique and discerning range of olive oils.

Filippo Berio has over 130 years of expertise in creating a range of quality olive oils, crafted by its resident blender, each Filippo Berio olive oil is made using only the finest quality oils, which have been strictly tested before only 6% are selected to make its signature varieties.

Chocolate MousseIngredients for Chocolate Mousse

175g / 6oz good quality dark chocolate (70% cocoa solids)
3 large free range eggs, separated
100g / 3oz golden caster sugar
3 tbsp very strong coffee, e.g. espresso
1 - 2 tbsp brandy (depending on taste)
100ml / 7 tbsp Filippo Berio Extra Virgin Olive Oil

How to make Chocolate Mousse

  • Break the chocolate into a bowl, place over a small pan of simmering water and allow to melt. Remove the bowl from the pan and let it cool to lukewarm.
  • Meanwhile put the egg yolks and sugar into a large bowl and whisk until thick and
    pale in colour. Whisk in the coffee, brandy and olive oil, then gradually fold in the melted chocolate.
  • Whisk the egg white until almost stiff, quickly fold in a large tablespoon to the
    chocolate mixture until smooth, then add the rest of the egg white and lightly fold in, trying not to beat out the air.
  • Pour the mixture into 8 small china dishes or 6 large shot glasses and place in the
    refrigerator until set.
  • Serve cold with fresh berries.

Tip:

Sprinkle some extra grated chocolate or flakes of chocolate over the top of each mousse, for an extra touch of luxury.

Serves 6 - 8

www.filippoberio.co.uk

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