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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)

Chocolate mousse with olive oil

  • Preparation
    time
    30'
  • 6
A light mousse which combines chocolate, olive oil and "lemon salt" in a unique way. A really special dessert!
Product Qty
Nescafe from Attica 3.5oz
$7.95
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
$14.95
OR
  Products of Greece
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