Name: Chocolate and olive oil mousse with spiced pecans
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 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

Chocolate and olive oil mousse with spiced pecans

Australian Gourmet Traveller recipe for chocolate and olive oil mousse with spiced pecans.

Serves 6

Prep

20M

Cook

10M

Total

30M

Ingredients

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

Method

Main

1.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.

2.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.

3.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).

4.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.