INGREDIENTS
- 6 oz. semi-sweet chocolate melted
- 14 oz. 35% cream whipped
- 40 ml espresso
- 1/2 tsp vanilla
- 3/4 tsp smoked salt
- 2 tsp olive oil
METHOD
- Whip the cream in a bowl, to form medium stiff peaks.
- Add some of the whipped cream to the melted chocolate. Make sure the chocolate has cooled down a little before incorporating the cream.
- Fold gently, keeping the mousse light and airy. Repeat this step until all the whipped cream is incorporated into the chocolate.
- Spoon chocolate mousse into ramekins and place in the fridge to set for a few hours.
- Drizzle with olive oil and plate with your choice of garnish.
