Nigella’s chocolate mousse is made with olive oil, bringing both flavour and a luxuriously soft texture. Use the best olive oil you can, and ideally opt for a smoother, less peppery tasting oil that doesn’t overpower the flavour of the chocolate.
Serves:
6
Difficulty:
Easy
- V
- GF
- DF
- Ingredients
- Method
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Method
Step 1
Melt the chocolate in the microwave or in a medium bowl set over a pan of gently simmering water. Once melted, remove from the heat, stir until smooth and leave to cool slightly before adding in the olive oil.
Step 2
In a grease-free bowl, whisk the egg whites and a pinch of salt to stiff peaks. Set aside for the moment.
Step 3
In another large mixing bowl, whisk the yolks, sugar and ¼ teaspoon of sea salt until pale, thick and doubled in volume. You don’t need to clean the beaters when going from whites to yolks.
Step 4
Gradually pour the chocolate and oil mixture into the beaten yolks and fold to mix completely.
Step 5
Add a third of the egg whites and fold in vigorously to lighten the mixture. Then gently fold in another third of the egg whites and once incorporated, fold in the final third until there are no white streaks remaining.
Step 6
Gently spoon the mousse into your ramekins or glasses. To get the soft and satiny texture, you can either chill for 20 minutes then eat straight away or chill for up to 3 days loosely covered with cling film, then take them out to come to room temperature for 40 minutes before eating. Keep in mind that the texture won’t be as consistently light if left in the fridge for longer than an hour.
