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Chocolate and olive oil mousse with spiced pecans

You'll need

200 gm dark chocolate (55% cocoa solids), finely chopped 120 ml extra-virgin olive oil 4 eggs, separated 80 gm raw caster sugar 20 ml espresso coffee 20 ml Bourbon   Spiced pecans 80 gm (2/3 cup) pecans 25 gm pure icing sugar, sieved 1 tsp Bourbon ¼ tsp dried chilli flakes Pinch of ground chilli


  • 01
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until smooth (2-3 minutes), add oil in a thin, steady stream, stirring to combine, and set aside.
  • 02
  • Whisk yolks and half the sugar in an electric mixer until thick and pale (2-3 minutes), fold in chocolate mixture, coffee and Bourbon and set aside.
  • 03
  • Whisk 2 eggwhites (reserve remaining eggwhites for another use) and a pinch of salt in the clean bowl of an electric mixer until soft peaks form (1-2 minutes), gradually add remaining sugar and whisk until glossy (1-2 minutes). Fold into chocolate mixture with 1 tsp sea salt, then divide among six 200ml serving glasses and refrigerate until firm (2-3 hours).
  • 04
  • Meanwhile, for spiced pecans, preheat oven to 180C. Combine ingredients in a bowl with ½ tsp sea salt, spread on an oven tray lined with baking paper, bake until golden and crisp (4-5 minutes) and cool to room temperature. Coarsely crumble over mousse and serve.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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