Chocolate Orange Chantilly Mousse
Be warned, this dessert is delectably intense! Simple ingredients, simple preparation, for a delicious result of chocolate, orange, and olive oil flavors. This recipe is from our friends at Biolea.
INGREDIENTS (Serves 4)
8 oz chocolate, chopped (use 70% cacao)
- 3/4 cup water
- drizzle of Biolea Nerantzio olive oil
- Halen Mon Pure Sea Salt with Vanilla
PREPARATION
Place chocolate and water into a small heavy-bottom pot over medium-low heat. Stir together chocolate and water until smooth. Transfer chocolate mixture to a high-sided metal bowl. Place bowl in a larger bowl filled with ice cubes and water. Using a hand-held electric mixer set to high, beat chocolate mixture for about 5 minutes or until it is thick and glossy, about the texture of butter cream icing. Immediately scoop chocolate mixture onto on a parchment-lined baking sheet. Refrigerate until needed. Drizzle a touch of a Biolea Nerantzio over this very intense mousse and add a pinch of sea salt for the perfect chocolate orange taste.