Standing on the shoulders of giants here with our take on Elizabeth David’s classic chocolate mousse recipe from French Provincial Cooking first published in 1960. A simple method of 1 egg and 30g of chocolate per serving to make the perfect chocolate mousse. The result is, in our opinion, the lightest, smoothest and most flavourful mousse imaginable.
Here we add Citizens of Soil extra virgin olive oil to the mousse and finish with a drizzle more oil and a sprinkle of Halen Môn flaky sea salt, both of which really elevate this from a delicious mousse to a knockout dessert.
A simple recipe to make ahead of time, it can be made straight into individual glasses but we like to make a bowl full and take scoops out to serve at the table.
- Separate the eggs, yolks in a smaller bowl and whites in a larger bowl. Add 1 tbsp Citizens of Soil extra virgin olive oil to the yolks and combine.
- Break the chocolate into pieces in a small heatproof bowl over a saucepan of just simmering water. When the chocolate is beginning to melt, remove the pan from the heat, leaving the chocolate to continue to melt with the residual heat and add 2 tbsp of water to the chocolate.
- Remove the bowl from the heat of the pan and mix together. It’s important to heat the chocolate slowly so as not to burn, if the mixture seizes at a dash more hot water. Add the chocolate mixture to the yolks a spoonful at a time, mixing well as you go. Once whisked together you should have a glossy chocolate mixture.
- Whisk the whites to stiff peaks, add a generous spoonful into your chocolate mixture and combine before folding the whole lot into the egg whites, fold carefully, being mindful not to knock out too much air but making sure they are completely combined. Pour into a bowl and refrigerate for 6 hours or overnight.
- Serve generous scoops from the bowl with a drizzle of Citizens of Soil extra virgin olive oil and Halen Môn Pure Sea Salt.