OLIVE OIL CHOCOLATE MOUSSE

Who would have thought chocolate mousse could be made without eggs but with olive oil instead? George Calombaris, one of the judges for Junior Masterchef Australia did. After all he is a sweet Greek.




But I didn't get it from his cookbook. I got it off a page from Delicious magazine in an advert for Bulla Thickened Cream. 

I can't help it. I get attracted to recipes from adverts. And to Bulla thickened cream. And to Delicious. And to mousse.




However, I was worried that the note and slick of olive oil would come strong and odd in a mousse. So I handed it to H rather gingerly. Then, from the mouth of the most cynical eater came these words..."It tastes like ice cream." He finished it. And why wouldn't he? It was chocolaty. It was pretty. And it was healthy.

I'd like to believe in healthy.


                                No friends, it isn't a fly. It's an over-roasted chip off a pistachio nut.

The recipe.................
  
Olive Oil Chocolate Mousse...George Calombaris


Yield...4 servings


100 gm dark chcolate ( I used Tudor Gold 55% cocoa)
50 gm dark chocolate, 70% cocoa (I used the same above)
100 ml evoo
1 cup (250 ml ) thickened cream
1-2 drops lemon juice
1 cup 9140 gm) pistachio kernels, toasted & roughly chopped


Place chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water) and stir until melted. Stir in the olive oil, then remove from heat and cool for 5 minutes.


Meanwhile, in a chilled bowl whip cream to soft peaks. Gently fold the whipped cream into chocolate mixture until combined. Divide the mousse amoung 4 serving bowls and chill in refrigerator or serve immediately.