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
for Chocolate Mousse
175g / 6oz good quality dark chocolate (70% cocoa
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
to make Chocolate Mousse
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.
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.
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.
the mixture into 8 small china dishes or 6 large shot
glasses and place in the
refrigerator until set.
cold with fresh berries.
some extra grated chocolate or flakes of chocolate
over the top of each mousse, for an extra touch of
Serves 6 - 8