Happy Bastille Day!
Today is also Baby 2.0’s six-month birthday, so to celebrate Lady AB and I have made a suitably French birthday treat that the whole family could share.
After dismissing more spectacular ideas like a croquembouche or macarons, I fell upon the idea of chocolate mousse because, well, it’s something that a baby without teeth could eat easily! And I have been to several events where celebrity chef George Calombaris has served up a very simple olive oil chocolate mousse.
This is a great dessert recipe because it uses 3 ingredients. And has 4 steps. You can make it while dinner is on the go and you don’t have to refrigerate it like a traditional mousse. It doesn’t get much easier than that! (It is also egg free for those with allergies).
Olive Oil Chocolate Mousse by George Calombaris (serves 4-6)
- 100ml extra virgin olive oil – mild flavoured is best but not essential
- 150g dark couverture chocolate – I use Callebaut callets
- 250g 35% fat (pouring) cream
1. Gently melt the chocolate in a bowl standing over a pot of simmering water.
2. Stir the olive oil into the chocolate.
3. Whip the cream on a medium setting (speed 4 on the Kitchenaid) for approx 4 minutes until it forms soft peaks. Don’t overbeat.
4. When the chocolate/olive oil mix is well incorporated (or 42 degrees if you’re being exact) take it off the heat and gently fold into the whipped cream. The consistency will be runnier than a traditional mousse. Serve immediately or refrigerate for a slightly firmer texture.
You can serve it as is or garnish it with chocolate shavings, fresh berries, or maybe crushed hazelnuts.
