My secret ingredient for an exceptional chocolate mousse !
By Nancy Bordeleau
- 50-75 gr. Green olives from Spain, pitted
- 500 ml Water
- 125 gr. Sugar
- 125 gr. Valor 82% Dark chocolate
- Cut olives in half
- Blanch the olives 2 changing the water each time to make them less salty.
- Melt the sugar in the water over medium heat. Quiver for 2 minutes.
- Add the olives and quiver over medium-low heat for 15-20 minutes.
- Remove from heat and let cool.
- Leave mature in the fridge for 24 hours.
- Once olives are sweetened, melt the chocolate in a double boiler
- Add sweetened olives.
- Coat well.
- Place on a baking sheet lined with parchment paper.
- Put in the fridge and let set.
- Break the chocolate bark into small pieces and place in chocolate mousse verrine.
- 170 gr. Valor 82% Dark chocolate
- 60 ml. Hacienda Guzmán Extra virgin olive oil
- 3 egg yolks
- 3 tbsp. Warm water
- 1 pinch of fleur de sel
- 2 egg whites
- 1/8 tsp cream of tartar
- ¼ cup (65 ml) Sugar
- ½ cup (125 ml) 35% cream
Melt the chocolate in a double boiler.
- Remove from heat and let cool slightly. Add oil, egg yolks, water and salt. Beat until all ingredients are well incorporated.
- Whip egg whites and cream of tartar
- Then, add sugar and beat to stiff peaks
- Put half of the egg whites mixture into the chocolate and fold gently until well mixed. Do not stir or whisk.
- Then, add the rest and fold the mixture until everything is well mixed.
- Dress in 8 terrines.
- Let cool in the fridge for a minimum of 4 hours.