Olive oil chocolate mousse with PX & almond biscuits
- José Pizarro
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Serves 6
Easy
Prep: 25 mins
Cook: 20 mins
plus at least 3 hrs chilling
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Finish off a dinner party with this silky, rich chocolate mousse served with crunchy homemade almond biscuits. Good-quality olive oil is the secret to the mousse's texture
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
170g dark chocolate
(at least 70% cocoa solids), broken up
-
4 eggs
separated (about 130g egg whites and 60g yolks)
-
50g caster sugar
-
3 tbsp Pedro Ximénez sherry
-
60ml extra virgin olive oil
-
75ml double cream
For the biscuits
-
175g plain flour
-
25g ground almonds
-
½ heaped tsp bicarbonate of soda
-
125g light brown soft sugar
-
1 egg
-
1 lemon
zested
-
1 tsp vanilla bean paste
-
100ml extra virgin olive oil
-
18 whole blanched almonds
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Nutrition: Per serving
- kcal521
- fat39g
- saturates14g
- carbs33g
- sugars23g
- fibre3g
- protein8g
- salt0.3g
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Method
-
step 1
Melt the chocolate in a heatproof bowl over a pan of simmering water (ensuring the bowl doesn’t touch the water) or in short bursts in the microwave. Cool completely.
-
step 2
When the chocolate has cooled, put the egg yolks and caster sugar in a bowl, and beat using an electric whisk until pale and fluffy, about 3-4 mins. Fold in the sherry and olive oil, then gradually stir in the melted chocolate and cream.
-
step 3
Whisk the egg whites in a clean bowl using an electric whisk until they just form stiff peaks. Stir a spoonful of the whipped egg whites into the chocolate mixture to loosen, then gently fold in the rest of the egg whites, being careful not to knock out too much air. Divide the mousse between six ramekins or glasses. Chill for at least 3 hrs, or overnight.
-
step 4
For the biscuits, tip the flour, almonds, bicarb and sugar into a bowl, and mix together. Make a well in the centre and add the egg, lemon zest, vanilla and olive oil. Mix together, then chill for 10-15 mins. Heat the oven to 180C/160C fan/gas 4.
-
step 5
Line two baking sheets with baking parchment. Roll the biscuit dough into 18 small balls, then arrange, well spaced apart, on the sheets and press down to flatten slightly. Top each one with a blanched almond and bake for 15 mins until lightly golden. Leave to cool on the sheets for 10 mins before transferring to a wire rack to cool completely. Serve the mousse with the biscuits and a small glass of sherry, if you like.
Recipe tip
You can make an indulgent mousse using just extra virgin olive oil, but the cream helps create a light and fluffy texture. It’s worth nvesting in the olive oil as it’s the hero of the dish – one that has peppery notes provides a really wonderful flavour.
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