* Photos are indicative.
Step by Step Instructions
- Step 1: Place the eggs and the milk in a large bowl and mix. Then place the bowl on a saucepan with some water and place them on the heat (bain marie), stirring continuously for approximately 5-6 minutes, until the temperature rises and the eggs are pasteurized. Remove the bowl from heat and set aside.
- Step 2: Melt the chocolate in the bain marie, and then remove from the heat and add the coffee and the olive oil. Mix very well and set aside.
- Step 3: Place the milk-egg mixture in the bowl of a mixer and beat at medium speed for 1 minute. Add the honey, the salt and the vanillin. Then gradually pour the chocolate mixture and continue beating for a few minutes, until the ingredients are combined and they become a homogeneous chocolate custard.
- Step 4: Divide the mousse in 6 bowls and refrigerate for at least 2 hours, until the mousse sets.
- Step 5: Top each bowl with one spoonful of whipped cream, sprinkle with lemon "flower of salt" and serve.
Ingredient List
- 2 eggs (gently beaten)
- 180g fresh milk
- 180g cooking chocolate (cut into small pieces)
- 2 tbsp Nescafe
- 60g extra virgin olive
- 1 tbsp white thyme honey
- 1 vanillin
- some salt
- lemon salt
- 200g fresh cream (whipped lightly to whipped cream)