Chocolate mousse with olive oil and brandy
6 servings
20 minutes
Chocolate mousse with olive oil and brandy is an exquisite dessert inspired by Greek cuisine, combining the rich flavor of dark chocolate with delicate citrus notes and the light alcoholic warmth of brandy. Olive oil gives the dish a velvety texture, while carefully whipped eggs create airiness and richness. This mousse is perfect for a romantic dinner or festive gathering, surprising with the combination of simple yet noble ingredients. Greece is renowned for its art of using olive oil not only in traditional dishes but also in desserts, giving them a unique character. The chilled mousse pleasantly melts in the mouth, leaving a delightful aftertaste. Serve it in glasses garnished with grated lemon zest for added freshness and refined aroma.
1
Melt the chocolate in a water bath. Remove from heat and carefully pour in GAEA DOP Kalamata extra virgin olive oil, whisking constantly.
- Dark chocolate 55%: 270 g
- Extra virgin olive oil: 170 ml
2
Add brandy and mix.
- Brandy: 30 ml
3
Separate the whites from the yolks.
- Chicken egg: 7 pieces
4
Beat the yolks with half the sugar into a white thick foam. Add to the chocolate mixture and mix again.
- Sugar: 1 glass
- Chicken egg: 7 pieces
5
Whip the egg whites with the remaining sugar at low speed until thick and fluffy. Add the egg whites and grated lemon zest to the chocolate mixture and mix.
- Sugar: 1 glass
- Chicken egg: 7 pieces
- Lemon: 1 piece
6
Pour the chocolate mixture into glasses and refrigerate until fully set.