We celebrate Sinterklaas with chocolate olive oil mousse

OLIVE OIL MEETS CHOCOLATE

Today is Sinterklaas (Saint Nicholas) in the Netherlands! It's a festive day on which families and friends come together and celebrate the festive season with delicious meals. As a company with Dutch roots and a Mediterranean lifestyle we love to share the love for food together with you. Therefore we decided to share with you another recipe that is not only perfect for Sinterklaas but also serves as a dessert for Christmas.


Serves 6
6 x 100 ml ramekins / espresso cups

INGREDIENTS

  • 100 g dark chocolate, 70% with orange rind, broken into small pieces
  • 125 ml extra virgin olive oil
  • 1 tbsp Cointreau (orange liqueur)
  • 4 large free-range eggs, at room temperature, separated
  • 1⁄4 tsp sea salt flakes, plus a pinch
  • 30 g caster sugar

METHOD

    1. Melt the chocolate in a heatproof bowl over a simmering pot of water, make sure the water doesn’t touch the bottom of the bowl. Remove chocolate from the heat before it is completely melted, then stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil and set aside.


    1. Using an electric mixer, whisk the egg whites with a pinch of sea salt flakes in a grease-free bowl until you have firm peaks (careful not to overmix, otherwise your mousse will turn out grainy). Set aside.


    1. Whisk the yolks, sugar and 1⁄4 teaspoon of sea salt flakes in a separate large bowl until pale, thick and about doubled in volume.


    1. Gradually pour the chocolate-oil mixture into the beaten yolks and whisk briefly to mix completely. Using a big metal spoon, add a third of the beaten egg whites and fold in vigorously to lighten the mixture. Now, gently fold in the rest of the egg whites and making sure to leave as much air in the mixture as possible.


  1. Gently spoon the mousse into your ramekins or cups. To get the desired texture – soft and satiny, rather than set like a more traditional mousse – you can either refrigerate for 60 minutes then eat straight away, or overnight and then take out to come to room temperature for 20 minutes before eating.

 


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